Coconut Shrimp with Mango Sauce

Take a trip to the tropics without ever leaving your table! This dish is packed with plenty of fresh cilantro, flaky coconut, and mango.

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4.0 by 36 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Bake: 8 mins to 10 mins 425°F

Coconut Shrimp with Mango Sauce

Directions

  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.
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Nutrition Facts (Coconut Shrimp with Mango Sauce)

  • Per serving:
  • 414 kcal ,
  • 20 g fat
  • (17 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 129 mg chol. ,
  • 285 mg sodium ,
  • 44 g carb. ,
  • 7 g fiber ,
  • 35 g sugar ,
  • 20 g pro.
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