Coconut Shrimp with Fiery Mango Sauce

Name: Coconut Shrimp with Fiery Mango Sauce
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 1 teaspoon Dijon mustard; 2 larges egg whites; 59 milliliters 1.1 ounces all-purpose flour (about; 0 teaspoons ground red pepper; 2 teaspoons honey; 2 Tbsps finely chopped seeded jalapeño pepper; 2 Tbsps fresh lime juice; 1 teaspoons grated lime rind; 296 milliliters chopped peeled ripe mango; 177 milliliters panko (Japanese breadcrumbs); 1 teaspoons salt; 680 grams 24 large shrimp (about; 59 milliliters no-sugar-added apricot preserves; 118 milliliters flaked sweetened coconut; 2 Tbsps water

Coconut Shrimp with Fiery Mango Sauce is a dairy free and pescatarian main course. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 213 calories, 20g of protein, and 7g of fat each. From preparation to the plate, this recipe takes around 1 hour and 7 minutes. A mixture of honey, jalapeño pepper, shrimp, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Preheat oven to 37

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Oven

To prepare sauce, place all sauce ingredients in a food processor; pulse 3 times or to desired consistency.

Ingredients you will need

Sauce

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Food Processor

Transfer to a serving bowl.

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Bowl

To prepare shrimp, peel and devein shrimp, leaving tails intact.

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Shrimp

Combine flour, salt, and red pepper in a large zip-top plastic bag.

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Red Pepper

All Purpose Flour

Salt

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Ziploc Bags

Combine egg whites and 2 tablespoons water in a shallow dish, stirring with a whisk.

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Egg Whites

Water

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Whisk

Combine panko, coconut, and oil in a separate shallow dish.

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Coconut

Panko

Cooking Oil

Place shrimp in zip-top plastic bag; seal and shake to coat. Dip shrimp in egg white mixture; dredge in coconut mixture. Stand coated shrimp on their ends on a wire rack coated with cooking spray set on a baking sheet.

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Cooking Spray

Egg Whites

Coconut

Shrimp

Dip

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Baking Sheet

Ziploc Bags

Wire Rack

Bake at 375 for 12 minutes or until shrimp are done.

Ingredients you will need

Shrimp

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Oven

Serve with sauce.

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Sauce

Equipment

Ingredients

Servings:

2Tbsps

canola oil 1teaspoon

Dijon mustard 2larges

egg whites 59milliliters

1.1 ounces all-purpose flour (about 0teaspoons

ground red pepper 2teaspoons

honey 2Tbsps

finely chopped seeded jalapeño pepper 2Tbsps

fresh lime juice 1teaspoons

grated lime rind 296milliliters

chopped peeled ripe mango 177milliliters

panko (Japanese breadcrumbs)1teaspoons

salt 680grams

24 large shrimp (about 59milliliters

no-sugar-added apricot preserves 118milliliters

flaked sweetened coconut 2Tbsps

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.