Appetizers, Dips and Snacks: Appetizers and Tapas: 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.

Author: National Mango Board -
Date: April 16, 2013

Serves: 4 person(s)
Yield: 8 x 2-oz appetizers*

Preparation Time: 20 mins
Cooking Time: 8 mins


    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.)

Nutritional Information
(Per Serving)

Calories:227 cals
Kilojoules:951 kJ
Fat:7.1 g
Carbohydrates:30.2 g
Protein:12.3 g
Cholesterol:85.0 mg
Sodium:218 mg
Saturated Fat:5.1 g
Fiber:2.3 g
Calcium:35.0 mg
Total Sugars:25.0 g

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