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Coconut Shrimp with Mango Sauce

 

Sauce:
1 large ripe mango, peeled and pitted
2 tbsp plain rice vinegar
2 tbsp honey
1 tsp grated fresh ginger

Shrimp:
1 lb large raw shrimp, tails on, peeled and deveined
1/3 cup honey
2 tsp soy sauce
2 tsp hot chili oil
2 cups flaked coconut

1. Puree sauce ingredients in a blender or food processor. Set aside.

2. Preheat oven to 400°F. Spray a large baking pan with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels.

3. In a medium bowl, stir together honey, soy sauce and chili oil. Dip shrimp in mixture and then roll in coconut, pressing so that it sticks to the shrimp. Place shrimp on the baking sheet; sprinkle with some of the excess coconut.

4. Bake 6-8 minutes or until shrimp is firm and coconut golden brown. Carefully remove from sheet with a spatula to a platter; serve sauce on the side for dipping.

Yields 8 appetizer servings. Analysis per serving: 269 calories, 14g protein, 15g fat
(12g saturated), 4g fiber, 26g carbohydrate, 135 mg sodium

National Mango Board (www.mango.org).
All photos © 2011 National Mango Board and used by permission
of the National Mango Board. All rights reserved.

 

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