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Coconut Shrimp with Ginger Mango Sauce
Courtesy of National Mango Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 6-8 Min.
What you need:
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Tangy Mango Sauce:
1 large mango, peeled and pitted
2 Tbsp. rice vinegar (unseasoned)
2 Tbsp. honey
1 tsp. grated fresh ginger

Coconut Shrimp:
1 lb. large raw tail on shrimp, peeled and deveined
1/3 c. honey
2 tsp. soy sauce
2 tsp. hot chili oil
2 c. flaked coconut
What to do:
1. Purée mango, vinegar, honey and ginger in a blender or food processor; set aside.
2. Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels.
3. 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.
4. Bake for 6 to 8 min. 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.
Makes 4 main dish or 8 appetizer servings.

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