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Coconut Shrimp with Ginger Mango Sauce
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.
Servings:
Recipe Category:
Appetizer, Entree
Preparation Time:
20 minutes
Cooking Time:
6-8 minutes
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 |