Get your healthy on with this easy and delicious baked coconut shrimp. Top it off with a sweet tropical mango salsa for a great appetizer or dinner.
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!
- 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.