Coconut Shrimp with Mango Sauce

By hkisilywicz

Ingredients

• 1 lime
• 2 mangoes, halved, seeded, peeled and chopped
• 1/4 cup honey
• 1/8 tsp. cayenne pepper
• Snipped fresh cilantro
• 12 oz. fresh or thawed frozen peeled and deveined large shrimp
• 1 cup unsweetened flaked coconut (4 oz.)
• Lime wedges (optional)

Details

Servings 4
Preparation time 22mins
Cooking time 44mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp. peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango, the honey, and cayenne pepper; cover and process until smooth. Remove 1/4 cup to a shallow dish. Transfer remaining to bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.

2. Rinse shrimp and pat dry. Sprinkle with salt. Place coconut in shallow dish. Dip shrimp in the 1/4 cup mango sauce and then coconut, pressing to coat. Place on baking sheet.

3. Bake 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, cilantro, and lime wedges. Makes 4 servings.

nutrition facts
Calories414, Total Fat (g)20, Saturated Fat (g)17, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)129, Sodium (mg)285, Carbohydrate (g)44, Total Sugar (g)35, Fiber (g)7, Protein (g)20, Vitamin C (DV%)60, Calcium (DV%)7, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet