Coconut Shrimp with Fiery Mango Sauce

Coconut Shrimp with Fiery Mango Sauce Recipe
Photo: Oxmoor House
This dish is a happy-hour favorite. Keep it lean by baking instead of frying the shrimp. Stand them upright on the baking sheet so they brown and cook evenly—and so you don’t have to worry about turning them.


Serves 8 (serving size: 3 shrimp and about 2 tablespoons sauce)
Total time: 1 Hour, 7 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 7 Minutes

Nutritional Information

Calories 143
Fat 5.5 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 5.3 g
Carbohydrate 19.7 g
Fiber 1.3 g
Cholesterol 26 mg
Iron 0.4 mg
Sodium 200 mg
Calcium 17 mg


1 1/4 cups chopped peeled ripe mango
1/4 cup no-sugar-added apricot preserves
1 1/2 tablespoons finely chopped seeded jalapeño pepper
2 teaspoons honey
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
24 large shrimp (about 1 1/2 pounds)
1.1 ounces all-purpose flour (about 1/4 cup)
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 large egg whites
2 tablespoons water
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
2 tablespoons canola oil
Cooking spray


1. Preheat oven to 375°.

2. To prepare sauce, place all sauce ingredients in a food processor; pulse 3 times or to desired consistency. Transfer to a serving bowl.

3. To prepare shrimp, peel and devein shrimp, leaving tails intact. Combine flour, salt, and red pepper in a large zip-top plastic bag. Combine egg whites and 2 tablespoons water in a shallow dish, stirring with a whisk. Combine panko, coconut, and oil in a separate shallow dish.

4. Place shrimp in zip-top plastic bag; seal and shake to coat. Dip shrimp in egg white mixture; dredge in coconut mixture. Stand coated shrimp on their ends on a wire rack coated with cooking spray set on a baking sheet.

5. Bake at 375° for 12 minutes or until shrimp are done. Serve with sauce.