Coconut Shrimp with Ginger Mango Sauce


Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce, providing a flavor combination sure to stimulate even the toughest critics palate.

Serving Size:  12


Mango Ginger Sauce:
3 large ripe mangos, peeled and pitted
6 T. rice vinegar (unseasoned)
6 T. honey
3 tsp. grated ginger

Coconut Shrimp Ingredients:
3 lbs. large raw tail on shrimp, peeled and deveined
1 c. honey
6 tsp. soy sauce
6 tsp. hot chili oil
6 c. flaked coconut

To prepare mango sauce:
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.

To prepare shrimp:
Preheat oven to 400F 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.

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