323 comments
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
1 cup unsweetened flaked coconut (4 oz.)
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 tsp. peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango, the honey, and cayenne pepper; cover and process until smooth. Remove 1/4 cup to a shallow dish. Transfer remaining to bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.
2. Rinse shrimp and pat dry. Sprinkle with salt. Place coconut in shallow dish. Dip shrimp in the 1/4 cup mango sauce and then coconut, pressing to coat. Place on baking sheet.
3. Bake 8 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, cilantro, and lime wedges. Makes 4 servings.
Submitted by Bri from New Jersey.
by DLWFORUS
February 06, 2013
delicious
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by BOBLAT9
September 24, 2012
by AZACOB
August 14, 2012
by BOOBEAT1984
June 04, 2012
by SCHEEPY
April 03, 2012
by FAMJR
April 03, 2012
by TLCROCKETT
April 02, 2012
My SIL loves coconut shrimp. I may have to try this for her as a surprise. Thanks.
by JELLYBEAN2
April 02, 2012
by AECF
April 02, 2012
by BIGKCRAWFORD
April 02, 2012
by SWEETIEWHEATIESCOTIE
April 02, 2012
Thanks for sharing. I'll pass on this one.
by SEAYA712
April 02, 2012
It's sounds so good & I don't even like shrimp....family will love.....TY
by GMBUSDRIVER46
April 02, 2012
thanks - not a coconut person, but hubby will the mango sauce!
by CHRISUSA46
April 02, 2012
like the idea of baking shrimp rather than deep-frying. thanks.
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