Coconut Shrimp with Fiery Mango Sauce

Coconut Shrimp with Fiery Mango Sauce Recipe
Photo: Romulo Yanes; Styling: Deborah Williams
Sweet coconut tames the heat of the fiery mango sauce in this crispy and delicious shrimp recipe.

Yield:

4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

January 2010
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