Coconut Shrimp with Fiery Mango Sauce

Shrimp!  Who doesn’t love them?  Well I know someone who doesn’t love them, but that’s alright, that just means more for us, right?  My husband and I both love them, so when I saw the coconut shrimp recipe in Cooking Light, it went on my must try list!  This was pretty easy, though a little messy to make.  The sauce was a little “chunkier” than I’d have liked, but that’s because my immersion blender has died!  The tragedy!  I wasn’t sure I’d like the sauce, but definitely do make it because it is phenomenal with the shrimp!  We served ours with cilantro coconut rice, which was the perfect pairing!  As for the shrimp, these were great.  The coconut flavor wasn’t overwhelming, it was just perfect!

Coconut Shrimp with Fiery Mango Sauce
Adapted from Cooking Light, January/February 2010


1 tsp olive oil
2/3 cup finely chopped onion
1/2 tsp fresh grated ginger (peeled)
1 garlic clove, minced
1 (12 oz) can mango nectar (found by the juices at the supermarket)
1 fresh jalapeno pepper, seeded and chopped fine
juice from 1 lime
1/8 tsp salt

1 lb shrimp, peeled and deveined
1 cup flaked sweetened coconut
1 cup panko
3 large egg whites, lightly beaten
1/2 tsp salt
8 tsp vegetable oil (calls for canola but I HAD vegetable!)


To prepare the sauce, heat the oil over medium-high heat.  Add the onion, ginger and garlic and cook until soft.  Add nectar and jalapeno and bring to a boil, cook for 10 minutes or until reduced to 3/4 cup (this took longer than 10 minutes for me), stirring often.  Remove from heat and let stand 10 minutes, use an immersion blender to puree until smooth.  Stir in the lime juice and salt and allow to cool before serving.

Place coconut in food processor, and blend until finely chopped.  Add panko and pulse to mix well.  Place in a shallow dish (I seasoned with some cajun seasoning).  Place some cornstarch in another shallow dish/bowl, and the egg whites in a third one.  Season shrimp to your liking.  Dip the shrimp first into the cornstarch to coat, then the egg whites, then the panko.  Place in oil (in a pan heated over medium heat) and cook on both sides until golden.  Repeat until all shrimp are cooked.  Serve with sauce on the side.

Coconut Shrimp with Fiery Mango Sauce


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