Coconut Shrimp with Spicy Mango Sauce

By KDCooks

Ingredients

• Shrimp:
• 28 jumbo shrimp (about 1 1/2 pounds)
• 1/2 cup flaked sweetened coconut
• 1/2 cup panko (Japanese breadcrumbs)
• Cayenne Pepper
• 1/3 cup flour or cornstarch
• 3 large egg whites, lightly beaten
• 1/2 teaspoon salt
• 8 teaspoons canola oil, divided
• Cooking spray
• Spicy Mango Sauce Sauce
• 1/3 cup store-bought Island Mango Sauce
• 1 TB jalapeno pepper, minced
• 1 TB cilantro, chopped
• ~1/4 tsp Sriracha Hot Chili Sauce
• Preparation
• Stir together all ingredients in a small bowl. Cover and chill.

Details

Servings 4

Preparation

Step 1

Peel and devein shrimp, leaving tails intact; discard shells.

In shallow pan, mix coconut, panko and cayenne pepper.

Place flour in another shallow dish.

Place egg whites in a shallow dish.

Sprinkle shrimp evenly with salt.

Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.

Heat a large nonstick skillet over medium 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.