4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)
Photo: Romulo Yanes; Styling: Deborah Williams
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
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
How to Make It
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.
Peel and devein shrimp, leaving tails intact; discard shells.
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.
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.
My husband and I LOVED this recipe. Only change--no habaneros this winter in the store, so I used a carrot-habanero hot sauce instead, and I pureed the sauce in the food processor after removing the coconut & panko, thus saving another dish to wash. A really special dinner, served with jasmine rice and steamed snow peas.
Wow! This matched the best restaurant coconut shrimp I have had. A great recipe and I loved the mango sauce. I didn't have mango juice but used a whole ripe mango instead which gave the sauce a thicker consistency that stuck on the shrimp. Also substituted a sweet hot chili sauce in place of the chili. Was fantastic. A new favorite!
Wow! First off the mango nectar I found was a little to pricey at the store for me so I used a peach nectar instead and then added chunks of fresh mango. After I made the sauce I was regretting having doubled the recipe because I was not impressed at at. But the minute I tasted it paired with the shrimp I was so excited that it went so well together! This was so easy and delicious I will definitely be making it again and again. I served it with a citrus scented rice recipe I found on here and everything received rave reviews :D
Shrimp: amazing. Sauce: amazing. It takes a little work, but it's so worth it. It tastes like something you'd find at a beach side restaurant!
I've posted step-by-step photos of this recipe on my blog: http://tinyurl.com/2d3xvgr