Baked Coconut Shrimp With Spicy Mango Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, peeled and deveined, tails on
• 1  cup sweetened coconut, flaked
• 1  cup panko breadcrumbs
• 1⁄2 cup cornstarch
• 2  egg whites, slightly beaten

• Spicy Mango Sauce

• 1  teaspoon canola oil
• 2⁄3 cup onion, finely chopped
• 1  inch fresh ginger, grated
• 1  garlic clove, minced
• 8  ounces  mango nectar
• 1  tablespoon  scotch bonnet  pepper sauce
• 4  teaspoons lime juice
• 1⁄8 teaspoon salt

Directions

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