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Coconut Shrimp with Spicy Mango Sauce Recipe

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5 votes | 8707 views

This was a real treat. It reminded me of delicious passed appetizer I had at a wedding reception a few years ago. The spicy sauce (not too hot) combines wonderfully with the slightly sweet coconut shrimp. Could be served equally well as an appetizer or entree.

Prep time:
Cook time:
Servings: 4-8
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Ingredients

Cost per serving $3.10 view details
  • Shrimp:
  • 1 1/2 pounds large or jumbo shrimp, peeled
  • 1/2 cup flaked, sweetened coconut
  • 1/2 cup panko (japanese bread crumbs)
  • 1/3 cup corn starch
  • 3 large egg whites, beaten lightly
  • 1/2 tsp salt
  • 8 tsp canola oil, divided
  • cooking spray
  • Sauce:
  • 1 tsp canola oil
  • 2/3 cup finely chopped onion
  • 1/2 tsp grated and peeled fresh ginger
  • 1 garlic clove, minced
  • 1 (12 oz) can mango nectar
  • 1/4 scotch bonnet pepper, unseeded (can subs. jalapeno)
  • 1 1/2 Tbsp fresh lime juice
  • 1/8 tsp salt

Directions

  1. To prepare sauce, heat a small sauce pan over medium high. Add 1 tsp oil to the pan and swirl to coat. Add onion, ginger, and garlic and saute 3 minutes, stirring. Add nectar and unseeded pepper and bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat and stand 10 min. Place mixture in blender and process till smoother. Stir in juice and salt. Cool.
  2. Peel and devein shrimp leaving tails on.
  3. Place coconut in food processor and pulse a few times until finely chopped. Add panko and pulse to combine. Place coconut mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 tsp salt. One at a time, dredge shrimp in corn starch, shaking off excess, dip in egg whites, then dredge in coconut/panko mixture and place on a staging plate.
  4. Heat a large nonstick skillet over medium high, add 2 tsp of canola oil and swirl. Add 6-8 shrimp to the pan and coat tops of shrimp with cooking spray. Cook shirmp about 2 minutes on each side until done. Repeat procedure 3 times with remaining oil and shrimp.
  5. Serve shirmp with Mango sauce for dipping on the side.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 360g
Recipe makes 4 servings
Calories 455  
Calories from Fat 139 31%
Total Fat 15.72g 20%
Saturated Fat 3.04g 12%
Trans Fat 0.04g  
Cholesterol 259mg 86%
Sodium 763mg 32%
Potassium 468mg 13%
Total Carbs 37.32g 10%
Dietary Fiber 1.9g 6%
Sugars 14.18g 9%
Protein 39.68g 63%

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Reviews

  • John Spottiswood
    September 22, 2010
    These were really excellent. I'm not a huge fan of most mango salsas, so I had to keep tasting it to believe it was so good. Even if you don't like most mango salsas, you should give this a try. Nancy made a less spicy version for our kids...but they defaulted to dipping in soy sauce anyway. ;-(
    I've cooked/tasted this recipe!
    • Chocolate Covered Everything
      September 22, 2010
      This look delicious! I LOVE coconut shrimp!

      Comments

      • Dana Salvo
        March 5, 2011
        Yum! This sounds great. I love coconut shrimp and always trying new salsa's/dips!

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