Forktionary

Baked Coconut Shrimp With Spicy Mango Sauce Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 377.2 kcal
Protein 43g
Rating 3.3 (3 Reviews)
Baked Coconut Shrimp With Spicy Mango Sauce 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make Baked Coconut Shrimp With Spicy Mango Sauce

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, pulse 1 cup shredded sweetened coconut and 1/2 cup panko breadcrumbs until finely combined.
  3. Transfer the crumb mixture to a shallow dish.
  4. In a separate bowl, lightly beat 2 large egg whites.
  5. In a third bowl, place 1/4 cup cornstarch.
  6. 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.
  7. Pour any remaining egg whites evenly over the breaded shrimp.
  8. Place the shrimp on a lightly greased baking sheet.
  9. Lightly spray each shrimp with canola oil cooking spray.
  10. Bake for 10 minutes. Then, spoon some of the prepared mango sauce (see below) over each shrimp.
  11. Bake for another 10 minutes, or until shrimp is pink and cooked through.
  12. 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