Coconut Shrimp with Ginger Mango Sauce

Recipe

Coconut Shrimp with Ginger Mango Sauce

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

20min
Prep
28min
Total

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    QuantityIngredientAdd
    Tangy Mango Sauce
    1large ripe mango, peeled and pitted
    2 tbsp.unseasoned rice vinegar
    2 tbsp.honey
    1 tsp.grated fresh ginger
    Coconut Shrimp
    1 lbs.large raw tail-on shrimp, peeled and deveined
    c.honey
    2 tsp.soy sauce
    2 tsp.hot chili oil
    2 c.flaked coconut

    Directions

    1. Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
    2. 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.
    3. 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.
    4. 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.

    Nutrition facts

    Servings

    231 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 86mg
    • Sodium: 223mg
    • Total Carbohydrates: 30g
    • Protein: 12g

    Recipe Source:

    National Mango Board.