Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The Twist: A quick and colorful skillet sauté topped with toasted coconut offers a light, innovative take on the sweet-hot flavor of fried coconut shrimp with honey mustard sauce.

Recipe by Southern Living February 2011

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Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary test

total:
35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Coconut-Lime Rice.

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  • Meanwhile, sauté half of shrimp in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Repeat procedure with 1 Tbsp. hot oil and remaining shrimp.

  • Sauté onions and next 4 ingredients in remaining 1 Tbsp. hot oil over medium-high heat 1 minute. Stir in mango and next 3 ingredients, and cook 1 minute; stir in shrimp. Serve over hot cooked Coconut-Lime Rice; top with toasted coconut.

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