Coconut Shrimp with Mango Sauce

By commercecook

Ingredients

• Nonstick cooking spray
• 1 lime
• 2 mangoes, halved, seeded, peeled and chopped
• 1/4 cup honey
• 1/8 teaspoon cayenne pepper
• Snipped fresh cilantro
• 12 ounces raw, peeled and deveined shrimp
• 1 cup unsweetened flaked coconut

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Squeeze the juice from the lime. Add lime juice to blender with 1 cup of the chopped mango, honey and cayenne peper. Process until smooth. Remove 1/4 cup of the sauce to a shallow dish. Transfer remaining sauce to a bowl and top with snipped fresh cilantro. Set aside for a dipping sauce.
Rinse shrimp and pat dry. Sprinkle with salt. Place coconut in a shallow dish. Dip shrimp in 1/4 cup mango sauce and then coconut, pressing to coat. Place on a baking sheet.
Bake for 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with remaining dipping sauce, remaining chopped mango, cilantro and lime wedges.