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- 1 lime
- 2 mangoes, halved, seeded, peeled and chopped
- 1/4 cup honey
- 1/8 teaspoon cayenne pepper
- Snipped fresh cilantro
- 12 ounces fresh or thawed frozen peeled and deveined large shrimp
- Salt
- 1 cup unsweetened flaked coconut (4 ounces)
- Lime wedges (optional)
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 teaspoon peel from lime; set aside. Squeeze juice from lime. In a blender combine lime juice, 1 cup of the chopped mangoes, the honey, and cayenne pepper; cover and process until smooth. Place 1/4 cup of the mango mixture in a shallow dish. Transfer remaining mixture to a bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.
2. Rinse shrimp; pat dry with paper towels. Sprinkle shrimp with salt. Place coconut in shallow dish. Dip shrimp in the 1/4 cup mango sauce and then in coconut, pressing to coat. Place on the prepared baking sheet.
3. Bake for 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, additional cilantro, and lime wedges.
- Servings Per Recipe 4,
- cal. (kcal) 414,
- Fat, total (g) 20,
- chol. (mg) 129,
- sat. fat (g) 17,
- carb. (g) 44,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 35,
- pro. (g) 20,
- vit. A (IU) 972,
- vit. C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 285,
- Potassium (mg) 503,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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