Coconut Shrimp with Fiery Mango Sauce

  • ccasazza Posted: 01/21/11
    Worthy of a Special Occasion

    This was delicious! It probably would have been even better if I had panko. Instead, I used some whole wheat breadcrumbs I made. I also substituted some hot sauce for the scotch bonnet pepper.

  • jeichert1980 Posted: 02/09/10
    Worthy of a Special Occasion

    YUMMY! This was a huge hit for family. Everyone is still raving about it and can't wait for me to make it again. When I do make it again, I'll increase the amount I make for the coconut mixture because I was running low towards the end of coating the shrimp.

  • JeffAxelrod Posted: 01/24/11
    Worthy of a Special Occasion

    This recipe was a bit of work and cleanup--maybe 1 hour total, but quite delicious if you're not in a hurry.

  • pshouston Posted: 01/31/10
    Worthy of a Special Occasion

    Made 5 pounds of this shrimp and sauce for a family get together, and it got rave reviews. I used a seeded jalapeno in the sauce because I couldn't find a scotch bonnet, but next time I will use the whole pepper. The sauce is great but definitely could have used more kick. I served it with SL Rice and Peas, a salad and bread. Excellent!

  • Bianca09 Posted: 03/14/11
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    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

  • LoKo2227 Posted: 01/11/10
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    Superb! Our family loved this. I only used 1/8 of the pepper after hearing about how hot Scottish bonnet peppers were (and worried it would be too hot for our kids). But it could have used a little more of a kick so maybe stick to the recipe (using 1/4 of the pepper). This is definitely not a 20 minute recipe! We served it with basmati rice, broiled zucchini and Santa Margherita Pinot Grigio (2008). We poured the sauce onto the rice too.

  • flickering Posted: 01/15/10
    Worthy of a Special Occasion

    I decided to try this as a surprise for my husband because he loves Coconut Shrimp. He loved them, and I never really liked the taste of coconut shrimp before, but these were fabulous. So crunchy! They were so great, I made more the next day for lunch. The only thing I didn't do was add salt to the coconut shrimp because we watch our salt. The sauce was amazing as well, except our store did not have mango nectar, so I got the guava instead. I did notice that the nectar juice cans have a ton of added sugar, so next time, I will just use fresh pureed mangos and skip boiling to reduce.

  • MeMyselfAndPie Posted: 11/18/10
    Worthy of a Special Occasion

    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

  • Emscot20 Posted: 01/27/10
    Worthy of a Special Occasion

    I made this for a Cooking Light Supper Club dinner as an appetizer. Everyone loved it! The shrimp get a really nice coating and they're so tasty. I did not use the pepper in my sauce though because I was afraid that it would be too spicy. However, to get the "kick", I doubled the fresh ginger and added a little hot sauce. I would definitely make them again!

  • jacquieM Posted: 02/14/10
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    Delicious!!

  • Pleahy Posted: 08/26/10
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    OMG!!! This has become one of our favorite recipes. My husband can eat almost the entire recipe himself! We've served this to company and family and love it!

  • jhauenst Posted: 07/20/11
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    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!

  • EllenDeller Posted: 01/09/12
    Worthy of a Special Occasion

    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.

  • Aprilelvidge Posted: 01/26/13
    Worthy of a Special Occasion

    This was amazing, my husband loved it.

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