I love coconut shrimp but not the extra calories that frying brings to the dish, so I looked far and wide for a recipe that just requires baking. I found one that was not only baked but tasted just as good as the fried I always order at restaurants.
I decided instead of making a sweet & sour sauce that is usually served with this type of dish that I would make a mango salsa in it’s place. And I am so glad I did because it was out of this world delicious! I bet it would be great served with grilled pork or fish and, I know for a fact, that it works especially well with this Grilled Chicken recipe. Just look at all that fresh and sweet goodness!
Coconut Shrimp with Mango Salsa
- 1 lime, zested and juiced
- 2 mangos, peeled and chopped
- 1/4 cup honey
- 1/8 teaspoon cayenne pepper
- Fresh cilantro, chopped
- 12 ounces fresh or frozen large shrimp, with tails, thawed, peeled and deveined
- Sea salt to taste
- 1 cup flaked coconut
- Garnish: lime wedges (optional)
- Preheat oven to 425 degrees. Prepare a cookie sheet by spraying with a nonstick cooking spray.
- Place lime juice, 1 cup chopped mango, honey, and cayenne pepper in a blender and process until smooth. Pour ¼ cup mango mixture into a small bowl, top with lime zest and small amount of chopped cilantro, cover and store in refrigerator.
- Prepare shrimp by washing, patting dry then sprinkling with a small amount of sea salt.
- Place coconut on a large plate. Dip shrimp first into the remaining mango salsa then into coconut, pressing so it adheres to the outside of shrimp. Place on the prepared cookie sheet.
- Bake in oven for 8-10 minutes or until shrimp are fully cooked and nicely browned.
- Serve hot with reserved mango salsa and top with remaining chopped mango and cilantro. Serve with lime wedges on the side.