COCONUT SHRIMP WITH MANGO SAUCE
Jo Anne Sugimoto
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- mangoes, peeled, seeded, chopped
- 1/4 c
- 1/8 tsp
- cayenne pepper
- cilantro, finely chopped
- 12 oz
- shrimp, large, cleaned, deveined
- 1 c
- unsweetened flaked coconut (4 oz.)
1Preheat oven to 425 degrees. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
2Finely shred 1 tsp. peel from lime and squeeze juice from the lime, add lime juice to blender with 1 cup of the chopped mango, honey, and the cayenne pepper, cover and process until smooth.
3Remove 1/4 cup to a shallow dish. Transfer the remaining to a bowl, top with lime peel and cilantro. Set aside for dipping sauce.
4Clean and devein the shrimp, pat dry. Sprinkle with salt.
5Place coconut in a shallow dish. Dip shrimp in the 1/4 cup of mango sauce and then the coconut, pressing to coat. Place on baking sheet.
6Bake for 8 to 10 minutes or until coconut is golden and shrimp is cooked through.
7Serve with dipping sauce.