Coconut Shrimp With Fiery Mango Sauce Recipe

Name: Coconut Shrimp With Fiery Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 teaspoon canola oil; 2/3 cup finely chopped onion; 1/2 teaspoon grated peeled fresh ginger; 1 garlic clove, minced; 1 (12-ounce) can mango nectar; 1/4 Scotch bonnet pepper, unseeded; 1 1/2 tablespoons fresh lime juice; 1/8 teaspoon salt; Shrimp:; 28 jumbo shrimp (about 1 1/2 pounds); 1/2 cup flaked sweetened coconut; 1/2 cup panko (Japanese breadcrumbs); 1/3 cup cornstarch; 3 large egg whites, lightly beaten; 1/2 teaspoon salt; 8 teaspoons canola oil, divided; Cooking spray

Servings: persons

Sauce:
1 teaspoon canola oil
2/3 cup finely chopped onion
1/2 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 (12-ounce) can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt
Shrimp:
28 jumbo shrimp (about 1 1/2 pounds)
1/2 cup flaked sweetened coconut
1/2 cup panko (Japanese breadcrumbs)
1/3 cup cornstarch
3 large egg whites, lightly beaten
1/2 teaspoon salt
8 teaspoons canola oil, divided
Cooking spray

1
To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
2
Peel and devein shrimp, leaving tails intact; discard shells.
3
Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.
4
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

1057

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce:, 1 teaspoon canola oil, 2/3 cup finely chopped onion, 1/2 teaspoon grated peeled fresh ginger, and more.

Yes, Coconut Shrimp With Fiery Mango Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Fiery Mango Sauce

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