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Coconut Shrimp with Mango Sauce

Makes: 4 servings
Start to Finish 30 mins Bake 425°F 8 mins to 10 mins
Coconut Shrimp with Mango Sauce
Ingredients
  • 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)
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.

Nutrition Facts (Coconut Shrimp with Mango Sauce)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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