Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.