Rating: 5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 16

Sweet coconut tames the heat of the fiery mango sauce in this crispy and delicious shrimp recipe.

Ann Taylor Pittman
Recipe by Cooking Light January 2010

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Credit: Romulo Yanes; Styling: Deborah Williams

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

367 calories; fat 13.5g; saturated fat 2.4g; mono fat 6.5g; poly fat 3.7g; protein 31g; carbohydrates 29.5g; fiber 1g; cholesterol 252mg; iron 5.6mg; sodium 731mg; calcium 76mg.
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