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Coconut Shrimp with Fiery Mango Sauce

Photo: Romulo Yanes; Styling: Deborah Williams
Yield 4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)
Sweet coconut tames the heat of the fiery mango sauce in this crispy and delicious shrimp recipe.

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

Nutrition Information

  • calories 367
  • fat 13.5 g
  • satfat 2.4 g
  • monofat 6.5 g
  • polyfat 3.7 g
  • protein 31 g
  • carbohydrate 29.5 g
  • fiber 1 g
  • cholesterol 252 mg
  • iron 5.6 mg
  • sodium 731 mg
  • calcium 76 mg

How to Make It

  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; sauté 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.