Fish

Coconut Shrimp with Fiery Mango Sauce takes several minutes to prepare.

Coconut Shrimp with Fiery Mango Sauce takes several minutes to cook.

Coconut Shrimp with Fiery Mango Sauce makes 4 servings.

The ingredients for Coconut Shrimp with Fiery Mango Sauce are:

Coconut Shrimp Ingredients:
28 jumbo shrimp (about 1 1/2 pounds)
1/2 cup flaked sweetened coconut
1/2 cup panko (Japanese breadcrumbs)
1/3 cup cornstarch
6 tbsp egg substitute (can uses egg whites or beaten real eggs if prefered)
1/2 teaspoon salt
8 teaspoons coconut oil (if unavailable, use canola or olive)
Cooking spray

Fiery Mango Sauce Ingredients:
1 teaspoon olive oil
2/3 cup finely chopped onion
1/2 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 1/2 cup mango nectar
1/3 Jalapeno pepper, unseeded
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt

Here is how you make Coconut Shrimp with Fiery Mango Sauce:

Mango Sauce:1. 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; saut? 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.Coconut shrimp:1. Peel and devein shrimp, leaving tails intact; discard shells.2. 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 substitute in a seperate 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 substitute; dredge in coconut mixture.3. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons 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.Serve the sauce in a bowl on the side as a dipping option for the shrimp.Number of Servings: 4

The nutritional information for Coconut Shrimp with Fiery Mango Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 351.6

• Total Fat: 15.2 g
• Cholesterol: 64.1 mg
• Sodium: 517.3 mg
• Total Carbs: 41.7 g
• Dietary Fiber: 4.3 g
• Protein: 13.2 g