This tangy, sweet mango sauce with a little chili kick renders a flavor combo that can win over even the toughest critic's palate.
Author: National Mango Board - www.mango.org
Serves: 4 person(s)
Preparation Time: 20 mins
2 Tbsp rice vinegar (unseasoned) (for sauce)
2 Tbsp honey (for sauce)
1 tsp grated fresh ginger (for sauce)
0.45 kg 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
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.
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