Coconut Shrimp with Ginger Mango Sauce
Ingredients
TANGY MANGO SAUCE
- 1 Large Ripe Mango, peeled and pitted
- 2 tbsp Honey
- 2 tbsp Rice Vinegar (unseasoned)
- 1 tsp Grated Fresh Ginger
COCONUT SHRIMP
- 1 lb Large Raw Tail of Shrimp, peeled and deveined
- 2 tsp Soy Sauce
- 2 cup Flaked Coconut
- 1/3 cup Honey
- 2 tsp Hot Chili Oil
Instructions
- Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
- 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 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 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. Makes 4 main dish or 8 appetizer servings.
Categories: Appetizers, Lunch & Dinner
related
Recipes
Ayesha Curry’s Honey Shrimp and Mango Stir-Fry
Lunch & Dinner
Cook Time
10 min
Cuisine
Asian Chinese
