Coconut Shrimp with Mango Sauce

By JenHall

This was absolutely amazing. The sauce was super sweet which was a good thing but if I wanted to - I think I could cut back on the honey & it would still taste great... These shrimps would be super good over a bed of sauteed cabbage. Would also make a good appetizer...

Ingredients

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

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 f. Line a baking sheet with foil and lightly coat with 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 shallow dish. Transfer remaining to bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.

Rinse shrimp; 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.

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.

414 cal; 20 g fat; 129 mg chol; 295 mg sodium; 44 g carbo; 7 g fiber; 20 g pro.