Main dishes · CRESPO KITCHEN

Coconut shrimp with mango ginger sauce

Oven-baked coconut-crusted shrimp with a smooth mango ginger sauce.

26 min approx.4 servingsFresh mango

Dish photograph: Coconut shrimp with mango ginger sauce. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

Sauce: 1 large ripe mango, peeled
Sauce: 2 tablespoons honey
Sauce: 2 tablespoons unseasoned rice vinegar
Sauce: 1 teaspoon grated fresh ginger
1 pound large raw shrimp, peeled and deveined
⅓ cup honey
2 teaspoons soy sauce
2 teaspoons hot chili oil
2 cups flaked coconut
Cooking spray for the tray

Method

Blend the four sauce ingredients until smooth and set aside.
Heat the oven to 400°F and lightly grease a baking sheet. Pat the shrimp very dry.
Mix ⅓ cup honey with soy sauce and chili oil. Dip shrimp in this mixture, then press into the coconut.
Bake 6–8 minutes, until the shrimp are firm and opaque and the coconut is golden. Lift with a spatula and serve with the sauce.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board