30 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 1
  • 30 Ratings

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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Ingredients

Directions

  • Preheat oven to 425°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.

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  • 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.

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  • 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

414 calories, 20 g fat (17 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 129 mg cholesterol, 285 mg sodium, 44 g carbohydrates, 7 g fiber, 35 g sugar, 20 g protein.

Reviews

30 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 10
  • 3 Rating Star 4
  • 2 Rating Star 1