Coconut Shrimp with Ginger Mango Sauce
Courtesy of National Mango Board 4 Servings • 20 Min. Prep Time • 6-8 Min. Cook Time| Ingredients |
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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 |
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| 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 |
Directions:
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.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
