Coconut Shrimp with Ginger Mango Sauce

Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce, providing a flavor combination sure to stimulate even the toughest critic’s palate.

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Ingredients:

Tangy Mango Sauce
1 large ripe mango, peeled and pitted
2 tablespoons rice vinegar (unseasoned)
2 tablespoons honey
1 teaspoon grated fresh ginger
Coconut Shrimp
1 pound large raw tail on shrimp, peeled and deveined
1/3 cup honey
2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut

Instructions:
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside. Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. 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. 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. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.

Prep Time:
20 minutes

Cook Time:
6 - 8 minutes

Nutrition:
231 calories (28% calories from fat), 7 g total fat, 86 mg cholesterol, 223 mg sodium, 30 g carbohydrates, 2 g fiber, 12 g protein