Coconut Shrimp with Mango Sauce

By zeenieme

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 teaspoon 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,

2. 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.

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.