Coconut Shrimp with Ginger Mango Sauce

  • PREP TIME20 minutes

  • COOK TIME6 minutes

  • TOTAL TIME

  • SERVINGS4

Coconut Shrimp with Ginger Mango Sauce

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Ingredients

Tangy Mango Sauce

  • 1 Large Ripe Mango, peeled and pitted
  • 2 tbsp Rice Vinegar (unseasoned)
  • 2 tbsp Honey
  • 1 tsp Grated Fresh Ginger

Coconut Shrimp

  • 1 lb Large Raw Tail of Shrimp, peeled and deveined
  • 1/3 cup Honey
  • 2 tsp Soy Sauce
  • 2 tsp Hot Chili Oil
  • 2 cup Flaked Coconut

  • PREP TIME 20 minutes

  • COOK TIME6 minutes

  • TOTAL TIME

  • SERVINGS4

Instructions

  1. Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.

  2. Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.

  3. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil.

  4. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut.

  5. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter.

  6. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.

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