12ouncesfresh or frozen large shrimp,with tails, thawed, peeled and deveined
Sea salt to taste
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.
Coconut Shrimp with Mango Salsa
Amount Per Serving
Calories 344Calories from Fat 135
% Daily Value*
Saturated Fat 12g60%
Vitamin A 920IU18%
Vitamin C 38.7mg47%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut Shrimp with Mango Salsa https://2cookinmamas.com/meatless-monday-coconut-shrimp-with-mango-salsa/