Coconut shrimp with mango sauce

Recipe Information

Ingredients

• 1 lime 

• 2 mangoes, halved, seeded, peeled, and chopped

• 1/4 cup honey 

• 1/8 teaspoon cayenne pepper 

• Fresh cilantro, chopped

• 12 ounces fresh or thawed frozen large shrimp, peeled and deveined

• 1 cup (4 ounces) unsweetened flaked coconut 

• Lime wedges, optional

Directions

• Preheat oven to 425�F.

• Line a baking sheet with foil and lightly coat with nonstick cooking spray.

• Finely shred 1 teaspoon of peel from a lime and squeeze the juice from the lime; add the lime juice to a blender with 1 cup of the chopped mango, the honey, and the cayenne pepper; cover and process until smooth.

• Remove 1/4 cup of the mango mixture to a shallow dish. Transfer the remaining mixture to bowl; top with the lime peel and fresh cilantro. Set aside for dipping sauce.

• Rinse the shrimp and pat dry. Sprinkle with salt. Place the coconut in a separate shallow dish. Dip the shrimp in the 1/4 cup of mango sauce and then the coconut, pressing to coat. Place on the baking sheet.

• Bake 8-10 minutes or until the coconut is golden and the shrimp are cooked through. Serve with the dipping sauce, the remaining chopped mango, the cilantro, and the lime wedges.

Nutrition (per serving)

• Calories: 414 cal

• Total fat: 20g

• Saturated fat: 17g

• Monounsaturated fat: 1g

• Polyunsaturated fat: 1g

• Cholesterol: 129mg

• Sodium: 285mg

• Potassium: 503mg

• Carbohydrate: 44g

• Fiber: 7g

• Protein: 20g