Coconut Shrimp with Ginger Mango Sauce

Coconut Shrimp with Ginger Mango Sauce
Servings: 4
Prep Time: 20 min | Cook Time: 6-8 min


1 large ripe mango, peeled and pitted

2 tablespoons rice vinegar (unseasoned)

2 tablespoons honey

1 teaspoon grated fresh ginger


1 pound large raw tail on shrimp, peeled and deveined

⅓ 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 400°F and spray a large baking sheet with nonstick cooking spray.

3. Rinse shrimp and pat very dry between paper towels.

4. In a medium bowl stir together honey, soy sauce and chili oil.

5. 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.

6. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown.

7. 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.


231 calories (28% calories from fat), 7g total fat, 86mg cholesterol, 223mg sodium, 30g carbohydrates, 2g fiber, 12g protein

Recipe and image courtesy of the National Mango Board (