Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Total Time
35 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

Prepare Coconut-Lime Rice.

Step 2

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.

Step 3

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.

Ratings & Reviews

Msryoki's Review

Kathy250
February 20, 2013
I made this with chicken and was excellent. (served over regular rice, didn't try the one coconut lime rice)

ReviewSL's Review

dory92064
October 15, 2012
N/A

dory92064's Review

Terri43
March 18, 2011
Five stars for flavor and simplicity of preparation. The flavors of the Spicy Mango Shrimp, served with the coconut-lime rice are outstanding. For what I consider a quick and easy recipe(s) this is excellent -- great for family week day meal, and nice for company. Only change was to increas the cilantro to 1/2 C and lime juice to 4 TBS -- also increased lime zest and lime juice in the rice. Served with roasted asparagus. Will definitely make again.

Kathy250's Review

Sandy04
February 26, 2011
We have a special Valentine's Day dinner with 12 other people. This year's recipe was the spicy mango shrimp and it was a huge hit. The chef said that he prepared it exactly as stated in the recipe. Each bite was a mix of wonderful tastes and one of the guests usually doesn't eat rice and she finished every morsel. Kudos!

Sandy04's Review

Msryoki
February 24, 2011
N/A

Terri43's Review

ReviewSL
February 13, 2011
GREAT FLAVORS! Hint:have everything chopped & ready to go before you saute. Took awhile to chop everything, but worth the work. Doubled the lime juice and cilantro tasted better. Must do the toasted coconut on top brings all the the flavors together. Serve over the coconut lime rice. All 4 of my kids gobbled this up!