Coconut Shrimp with Fiery Mango Sauce

Name: Coconut Shrimp with Fiery Mango Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon canola oil; 8 teaspoons canola oil, divided; 79 milliliters cornstarch; 3 larges egg whites, lightly beaten; 1 teaspoons grated peeled fresh ginger; 1 garlic clove, minced; 680 grams 28 jumbo shrimp (about; 2 Tbsps fresh lime juice; 340 grams mango nectar; 158 milliliters finely chopped onion; 118 milliliters panko (Japanese breadcrumbs); 0 teaspoons salt; 1 teaspoons salt; 0 Scotch bonnet pepper, unseeded; 118 milliliters flaked sweetened coconut

Coconut Shrimp with Fiery Mango Sauce might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 39g of protein, 15g of fat, and a total of 437 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. If you have lime juice, egg whites, coconut, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare sauce, heat a small saucepan over medium-high heat.

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Sauce

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Sauce Pan

Add 1 teaspoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, ginger, and garlic; saut 3 minutes, stirring frequently.

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Garlic

Ginger

Onion

Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup.

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Nectar

Pepper

Remove from heat; let stand 10 minutes.

Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.

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Juice

Salt

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Blender

Peel and devein shrimp, leaving tails intact; discard shells.

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Pasta Shells

Shrimp

Place coconut in a food processor; pulse 6 times or until finely chopped.

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Coconut

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Food Processor

Add panko; pulse to combine.

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Panko

Place coconut mixture in a shallow dish.

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Coconut

Place cornstarch in a shallow dish.

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Corn Starch

Place egg whites in a shallow dish.

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Egg Whites

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 whites; dredge in coconut mixture.

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Corn Starch

Egg Whites

Coconut

Shrimp

Salt

Dip

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 2 teaspoons canola oil to pan; swirl to coat.

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Canola Oil

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Frying Pan

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.

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Cooking Spray

Shrimp

Cooking Oil

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Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

canola oil 8teaspoons

canola oil, divided 79milliliters

cornstarch 3larges

egg whites, lightly beaten 1teaspoons

grated peeled fresh ginger 1

garlic clove, minced 680grams

28 jumbo shrimp (about 2Tbsps

fresh lime juice 340grams

mango nectar 158milliliters

finely chopped onion 118milliliters

panko (Japanese breadcrumbs)0teaspoons

salt 1teaspoons

salt 0

Scotch bonnet pepper, unseeded 118milliliters

flaked sweetened coconut

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. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.