Servings and Ingredients
|Tangy Mango Sauce|
|1||large ripe mango, peeled and pitted|
|2 tbsp.||unseasoned rice vinegar|
|1 tsp.||grated fresh ginger|
|1 lbs.||large raw tail-on shrimp, peeled and deveined|
|2 tsp.||soy sauce|
|2 tsp.||hot chili oil|
|2 c.||flaked coconut|
- Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
- Preheat oven to 400 degrees 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.
231 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 86mg
- Sodium: 223mg
- Total Carbohydrates: 30g
- Protein: 12g
National Mango Board.