- 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
- 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
How to Make It
Preheat oven to 375°.
To prepare sauce, place all sauce ingredients in a food processor; pulse 3 times or to desired consistency. Transfer to a serving bowl.
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.
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.
Bake at 375° for 12 minutes or until shrimp are done. Serve with sauce.