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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.6
  • Total Fat: 15.2 g
  • Cholesterol: 64.1 mg
  • Sodium: 517.3 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Coconut Shrimp with Fiery Mango Sauce calories by ingredient
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Coconut Shrimp with Fiery Mango Sauce

Submitted by: LILSTARLET

Introduction

So good, and so much healthier than it's restraunt counterpart! So good, and so much healthier than it's restraunt counterpart!
Number of Servings: 4

Ingredients

    Coconut Shrimp Ingredients:
    28 jumbo shrimp (about 1 1/2 pounds)
    1/2 cup flaked sweetened coconut
    1/2 cup panko (Japanese breadcrumbs)
    1/3 cup cornstarch
    6 tbsp egg substitute (can uses egg whites or beaten real eggs if prefered)
    1/2 teaspoon salt
    8 teaspoons coconut oil (if unavailable, use canola or olive)
    Cooking spray

    Fiery Mango Sauce Ingredients:
    1 teaspoon olive oil
    2/3 cup finely chopped onion
    1/2 teaspoon grated peeled fresh ginger
    1 garlic clove, minced
    1 1/2 cup mango nectar
    1/3 Jalapeno pepper, unseeded
    1 1/2 tablespoons fresh lime juice
    1/8 teaspoon salt

Directions

Mango Sauce:
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.


Coconut shrimp:
1. Peel and devein shrimp, leaving tails intact; discard shells.

2. 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 substitute in a seperate 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 substitute; dredge in coconut mixture.

3. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons 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.

Serve the sauce in a bowl on the side as a dipping option for the shrimp.

Number of Servings: 4





TAGS:  Fish |

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Member Ratings For This Recipe

  • Did you use the egg substitute listed in the ingredients or did you use egg whites as described in the recipe? - 8/1/10

    Reply from LILSTARLET (5/10/12)
    I've used both at different times. Sorry, I totally brain farted when writing the instructions. LOL


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