Coconut Shrimp with Fiery Mango Sauce

Photo by Kris B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Sauce:

  • 1

    teaspoon canola oil

  • 2/3

    cup finely chopped onion

  • 1/2

    teaspoon grated peeled fresh ginger

  • 1

    garlic clove, minced

  • 1

    (12-ounce) can mango nectar

  • 1/4

    Scotch bonnet pepper, unseeded

  • 1 1/2

    tablespoons fresh lime juice

  • 1/8

    teaspoon salt

  • Shrimp:

  • 28

    jumbo shrimp (about 1 1/2 pounds)

  • 1/2

    cup flaked sweetened coconut

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 1/3

    cup cornstarch

  • 3

    large egg whites, lightly beaten

  • 1/2

    teaspoon salt

  • 8

    teaspoons canola oil, divided

  • Cooking spray

Directions

1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool. 2. Peel and devein shrimp, leaving tails intact; discard shells. 3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture. 4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

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