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coconut shrimp, mango sauce

Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce, providing a flavor combination sure to stimulate even the toughest critic’s palate.
Prep Time: 20 minutes
Cook Time: 6 - 8 minutes
Servings: 4 main dish or 8 appetizer servings


    Tangy Mango Sauce
    • 1 large ripe mango, peeled and pitted
    • 2 tablespoons rice vinegar (unseasoned)
    • 2 tablespoons honey
    • 1 teaspoon grated fresh ginger

    Coconut Shrimp
    • 1 pound large raw tail on shrimp, peeled and deveined
    • 1/3 cup honey
    • 2 teaspoons soy sauce
    • 2 teaspoons hot chili oil
    • 2 cups flaked coconut


Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.

Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.

Rinse shrimp and pat very dry between paper towels.

In a medium bowl stir together honey, soy sauce and chili oil.

Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter.

Serve mango sauce on the side for dipping.

    231 calories (28% calories from fat), 7 g total fat, 86 mg cholesterol, 223 mg sodium, 30 g carbohydrates, 2 g fiber, 12 g protein


Recipe courtesy of the National Mango Board (

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