Baked Coconut Shrimp With Spicy Mango Sauce Recette

Indulge in guilt-free deliciousness with this baked coconut shrimp recipe! Say goodbye to greasy frying and hello to crispy, succulent shrimp coated in a heavenly blend of coconut and panko breadcrumbs. Baking instead of frying dramatically cuts calories without compromising flavor. This recipe uses cornstarch for superior breadcrumb adhesion, resulting in a perfectly textured shrimp every time. We recommend using extra-large shrimp (15-20 per pound) for optimal results. Don't butterfly them; keep them whole for a tender bite!

Préparation 20 min

Cuisson 40 min

Calories 377.2 kcal

Protéines 43g

Note Soyez le premier

Baked Coconut Shrimp With Spicy Mango Sauce

181

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Coconut Shrimp With Spicy Mango Sauce

1 1/2 lbs large shrimp, peeled and deveined, tails on
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
1/4 cup cornstarch
2 large egg whites, lightly beaten
canola oil cooking spray
1/4 cup finely chopped red onion
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 cup mango nectar
1 teaspoon hot pepper sauce (such as Frank's RedHot)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
scallions, for garnish
cilantro, for garnish

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Coconut Shrimp With Spicy Mango Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Baked Coconut Shrimp With Spicy Mango Sauce

Preheat oven to 375°F (190°C).
In a food processor, pulse 1 cup shredded sweetened coconut and 1/2 cup panko breadcrumbs until finely combined.
Transfer the crumb mixture to a shallow dish.
In a separate bowl, lightly beat 2 large egg whites.
In a third bowl, place 1/4 cup cornstarch.
Dredge each shrimp in cornstarch, shaking off excess. Then dip in the egg whites, ensuring it's fully coated. Finally, dredge in the coconut-panko mixture, pressing gently to adhere.
Pour any remaining egg whites evenly over the breaded shrimp.
Place the shrimp on a lightly greased baking sheet.
Lightly spray each shrimp with canola oil cooking spray.
Bake for 10 minutes. Then, spoon some of the prepared mango sauce (see below) over each shrimp.
Bake for another 10 minutes, or until shrimp is pink and cooked through.
Serve immediately with the spicy mango sauce or your favorite bottled sweet chili sauce.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

43g

Fat

30g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Seafood Shrimp Recipes Caribbean Healthy Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Appetizers Seafood Dinner Party Shrimp Shellfish

Questions fréquentes

Combien de temps faut-il pour préparer Baked Coconut Shrimp With Spicy Mango Sauce ?

Baked Coconut Shrimp With Spicy Mango Sauce prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Baked Coconut Shrimp With Spicy Mango Sauce ?

Baked Coconut Shrimp With Spicy Mango Sauce contient environ 377.2 calories par portion, avec environ 43 g de protéines, 16 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Baked Coconut Shrimp With Spicy Mango Sauce ?

Les principaux ingrédients de Baked Coconut Shrimp With Spicy Mango Sauce sont Large Shrimp, Sweetened Coconut, Panko Breadcrumbs, Cornstarch, Egg Whites, Canola Oil. Consultez la liste complète avec les quantités ci-dessus.