Coconut Shrimp with Ginger Mango Sauce


Coconut Shrimp with Ginger Mango Sauce

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    Servings and Ingredients

    Tangy Mango Sauce
    1 large 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
    ⅓ c. honey
    2 tsp. soy sauce
    2 tsp. hot chili oil
    2 c. flaked coconut


    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


    231 Calories per serving

    Amounts Per Serving

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

    Recipe Source:

    National Mango Board.