Baked Coconut Shrimp With Spicy Mango Sauce

Recipe by Dedee Royale
READY IN: 40mins




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