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Coconut Shrimp with Ginger Mango Sauce
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.
Nutrition231 calories (28% calories from fat), 7 g total fat, 86 mg cholesterol, 223 mg sodium, 30 g carbohydrates, 2 g fiber, 12 g protein
|Tangy Mango Sauce|
|large ripe mango, peeled and pitted|
|tablespoons rice vinegar (unseasoned)|
|teaspoon grated fresh ginger|
|pound large raw tail on shrimp, peeled and deveined|
|teaspoons soy sauce|
|teaspoons hot chili oil|
|cups flaked coconut|
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