Coconut Shrimp with Spicy Mango Sauce
Spice up winter a bit with these delectable coconut shrimp! The mango sauce has a subtle spice and sweetness that pairs perfectly with the shrimp!
2 mangoes, seeded and chopped
1 garlic clove, minced
¼ cup honey
¼ tsp cayenne pepper
Fresh cilantro (optional)
1lb fresh or frozen (unthaw before cooking) large peeled shrimp
4-5 oz of unsweetened flaked coconut*
*If you check out the bulk section (where you buy almonds, dried fruit, and candy by the pound) they should have unsweetened. Do NOT try to use the sweetened coconut you buy in the baking aisle. It won’t stick the same, taste the same, and the texture will be off.
Finely shred 1 tablespoon of lime zest from the lime and set aside. In a blender or food processor, combine chopped mango, juice from lime, garlic, honey, and cayenne pepper. Process until smooth.
Pour about ¼ cup of the mango sauce onto a plate or shallow dish. Pour remaining sauce into a bowl, top with lime zest, garnish with cilantro and set aside for dipping.
Preheat oven to 425 degrees and line a baking sheet with foil. Lightly coat with nonstick cooking spray or olive oil.
Rinse shrimp, pat dry with a paper towel, and lightly sprinkle with salt. Place flaked coconut on a large plate or shallow dish next to the mango sauce you poured out earlier.
Dip shrimp in the mango sauce and then press into the coconut on both sides until coated. Place on the baking sheet and bake for 10-12 minutes or until coconut starts to turn a light golden brown.
Garnish with cilantro or additional lime wedges and serve with mango sauce.