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
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
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.