Coconut Shrimp with Ginger Mango Sauce

Coconut Shrimp with Ginger Mango Sauce

This tangy, sweet mango sauce with a little chili kick renders a flavor combo that can win over even the toughest critic's palate.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 8 mins

Yield: 8 x 2-oz appetizers*

Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 large ripe mango, peeled and pitted (for sauce)
  • 2 Tbsp rice vinegar (unseasoned) (for sauce)
  • 2 Tbsp honey (for sauce)
  • 1 tsp grated fresh ginger (for sauce)
  • 1 lb large raw tail-on shrimp, peeled and deveined
  • 1/3 cup honey
  • 2 tsp soy sauce
  • 2 tsp hot chili oil
  • 2 cup flaked coconut


MANGO SAUCE: Purée mango, vinegar, 2 tablespoons honey, and ginger in a blender or food processor; set aside.

SHRIMP: Preheat oven to 400°F 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 1/3 cup 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 in preheated oven 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.


* As an entrée, this dish serves 4. (Serving suggestion is not included in the nutritional analysis.)

Thanks to National Mango Board -