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    You are in: Home / Recipes / Baked Coconut Shrimp With Spicy Mango Sauce Recipe
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    Baked Coconut Shrimp With Spicy Mango Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dedee Royale's Note:

    In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.

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    Units: US | Metric

    Spicy Mango Sauce


    1. 1
      Preheat oven to 375°F
    2. 2
      Place coconut and panko crumbs in a food processor and pulse a few times to blend.
    3. 3
      Place crumb mixture into a shallow dish or bowl.
    4. 4
      In a 2nd bowl beat egg whites lightly.
    5. 5
      In a 3rd bowl, add cornstarch.
    6. 6
      One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
    7. 7
      Pour any leftover egg white evenly over each shrimp.
    8. 8
      Place shrimp on a lightly greased baking sheet.
    9. 9
      Spray each shrimp lightly with canola oil.
    10. 10
      Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
    11. 11
      Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
    12. 12
      Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
    13. 13
      To Prepare Spicy Mango Sauce:.
    14. 14
      In a small sauce pan, heat 1 tablespoons oil.
    15. 15
      Add onion, ginger and garlic and saute 3 minutes, stirring.
    16. 16
      Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
    17. 17
      Cook 10 minutes to reduce to 3/4 cup.
    18. 18
      Remove from heat and let stand 10 minutes.
    19. 19
      Place mixture into a blender and process till smooth.
    20. 20
      Stir in lime juice and salt. Cool.

    Ratings & Reviews:

    • on April 07, 2013


      Absolutely fabulous appetizer!!!! We often have "appetizer night" at my house and these delicious baked coconut shrimp will be part of the regular repertoire!! Always one of my favorite appetizers but I was never interested in making them fried but when I came across your recipe for baked, I knew I had to try them. Everyone loved the spicy mango sauce and even opted for a little more heat. I think this is an excellent recipe to make ahead and bake when ready to serve for a party. Made for the Spring PAC 2013.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2013


      I didn't have any Mangoes, so didn't make the delicious sounding sauce, but the shrimp alone were fantastic:) Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2011

      Sounds really good! can't wait to try it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Coconut Shrimp With Spicy Mango Sauce

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 6.1 g
    Cholesterol 143.2 mg
    Sodium 1097.6 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 3.9 g
    Sugars 10.8 g
    Protein 21.9 g

    The following items or measurements are not included:

    fresh ginger

    mango nectar

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