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.


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
 

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
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