Coconut Shrimp with Fiery Mango Sauce

I would have given this 5 stars, but I found it a bit difficult to get the shrimp to turn a golden color brown.  I will be making this again, but not a dish for company... 

Really delicious will make again for sure!

This was amazing, my husband loved it.

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

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

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.

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

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!

Delicious!!

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.

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!

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!

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.

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.