Coconut with mango sauce is a tropical appetizer.
Coconut shrimp is a treat for almost any palate. The mango flavor melds with the coconut shrimp, giving the shrimp a fruity sweetness in addition to the coconut and honey. The flavors are further enhanced with an element of heat brought to the recipe by a dash of cayenne pepper. This dish is simple to make and is sure to be a hit with your guests.
Instructions
1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with foil, and then lightly coat the foil with a nonstick cooking spray.
3. Shred fine 1 tsp. of the peel from a lime into a small bowl. Squeeze the juice from the lime into your blender.
4. Add 1 cup chopped mango as well as the honey and cayenne pepper to the blender. Cover and blend the mixture until it is smooth.
5. Remove ¼ cup of the mixture to a shallow dish. Transfer the remaining mixture to a bowl, and top it with your lime peel and fresh cilantro. Set the mixture aside as dipping sauce.
6. Rinse the shrimp, and pat them dry. Sprinkle them lightly with salt.
7. Place your coconut in a shallow dish. Dip the shrimp in ¼ cup mango sauce. Press the shrimp into the coconut until it is completely coated.
8. Place the coated shrimp on a baking sheet, and put the baking sheet into your oven.
9. Bake the shrimp until the coconut is golden brown, which typically takes 8 to 10 minutes. Remove from the oven.
10. Serve your shrimp with the dipping sauce as well as the remaining chopped mango and cilantro.
Tags: baking sheet, cayenne pepper, chopped mango, dipping sauce, from lime