Coconut Shrimp with Ginger Mango Sauce
Ingredients
TANGY MANGO SAUCE
- 1 Large Ripe Mango, peeled and pitted
- 2 tbsp Honey
- 2 tbsp Rice Vinegar (unseasoned)
- 1 tsp Grated Fresh Ginger
COCONUT SHRIMP
- 1 lb Large Raw Tail of Shrimp, peeled and deveined
- 2 tsp Soy Sauce
- 2 cup Flaked Coconut
- 1/3 cup Honey
- 2 tsp Hot Chili Oil
Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.
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.
Categories: Appetizers, Lunch & Dinner
related
Recipes
