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.
Preparation Time: 20 mins
Cooking Time: 8 mins
Yield: 8 x 2-oz appetizers*
Ingredients
- 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
Directions:
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.
Variations:
* As an entrée, this dish serves 4. (Serving suggestion is not included in the nutritional analysis.)