Coconut Shrimp with Fiery Mango Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sweet coconut tames the heat of the fiery mango sauce in this crispy and delicious shrimp recipe. Ingredients:
1 teaspoon canola oil |
2/3 cup finely chopped onion |
1/2 teaspoon grated peeled fresh ginger |
1 garlic clove, minced |
1 (12-ounce) can mango nectar |
1/4 scotch bonnet pepper, unseeded |
1 1/2 tablespoons fresh lime juice |
1/8 teaspoon salt |
28 jumbo shrimp (about 1 1/2 pounds) |
1/2 cup flaked sweetened coconut |
1/2 cup panko (japanese breadcrumbs) |
1/3 cup cornstarch |
3 large egg whites, lightly beaten |
1/2 teaspoon salt |
8 teaspoons canola oil, divided |
cooking spray |
Directions:
1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. 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.
4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. 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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