Coconut Shrimp with Ginger Mango Sauce

  • Yield 4 servings

Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce.

coconut shrimp
National Mango Board


Tangy Mango Sauce:
1 large ripe mango, peeled, pitted
2 tablespoons rice vinegar (unseasoned)
2 tablespoons honey
1 teaspoon grated fresh ginger
Coconut Shrimp:
1 pound large raw tail on shrimp, peeled and deveined
1/3 cup honey
2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut


  1. Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
  2. Preheat oven to 400F and spray a large baking sheet with nonstick cooking spray.
  3. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut.
  4. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.

Recipe courtesy of the National Mango Board



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