Coconut Shrimp with Ginger Mango Sauce

coconut shrimp
National Mango Board
  • Yield: 4 servings


Tangy Mango Sauce:
1large ripe mango, peeled, pitted
2tablespoons rice vinegar (unseasoned)
2tablespoons honey
1teaspoon grated fresh ginger
Coconut Shrimp:
1pound large raw tail on shrimp, peeled and deveined
1/3cup honey
2teaspoons soy sauce
2teaspoons hot chili oil
2cups flaked coconut


  1. Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
  2. Preheat oven to 400F and spray a large baking sheet with nonstick cooking spray.
  3. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut.
  4. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.

Recipe courtesy of the National Mango Board

Nutritional Info *per serving

  • Calories 231
  • Fat 7g
  • Cholesterol 86mg
  • Sodium 223mg
  • Carbohydrate 30g
  • Fiber 2g
  • Protein 12g