Coconut Shrimp with Fiery Mango Sauce

By pikassob

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

Details

Servings 4

Preparation

Step 1

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.