Coconut Shrimp with Fiery Mango Sauce
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.
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1 Hour, 7 Minutes
- Calories: 143
- Fat: 5.5g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.1g
- Protein: 5.3g
- Carbohydrate: 19.7g
- Fiber: 1.3g
- Cholesterol: 26mg
- Iron: 0.4mg
- Sodium: 200mg
- Calcium: 17mg
- 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.
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