Coconut Shrimp with Fiery Mango Sauce

Coconut Shrimp with Fiery Mango Sauce
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon grated peeled fresh ginger
  • Shrimp:
  • Cooking spray
  • ½ teaspoon salt
  • ½ teaspoon grated peeled fresh ginger
  • 1/3 cup cornstarch
  • ½ cup panko (Japanese breadcrumbs)
  • + 65 more ingredients
    • Shrimp:
    • 2/3 cup finely chopped onion
    • 8 teaspoons canola oil, divided
    • 1/3 cup cornstarch
    • 1/3 cup cornstarch
    • 1 ½ tablespoons fresh lime juice
    • ½ cup panko (Japanese breadcrumbs)
    • 1/8 teaspoon salt
    • ½ cup panko (Japanese breadcrumbs)
    • 2/3 cup finely chopped onion
    • 8 teaspoons canola oil, divided
    • 1/3 cup cornstarch
    • 1 ½ tablespoons fresh lime juice
    • ¼ Scotch bonnet pepper, unseeded
    • 1/8 teaspoon salt
    • ½ cup panko (Japanese breadcrumbs)
    • 3 large egg whites, lightly beaten
    • 1/8 teaspoon salt
    • ¼ Scotch bonnet pepper, unseeded
    • 1 (12-ounce) can mango nectar
    • 1 teaspoon canola oil
    • 8 teaspoons canola oil, divided
    • Cooking spray
    • 1 teaspoon canola oil
    • 28 jumbo shrimp (about 1 1/2 pounds)
    • 3 large egg whites, lightly beaten
    • 1/8 teaspoon salt
    • ¼ Scotch bonnet pepper, unseeded
    • 1 (12-ounce) can mango nectar
    • 28 jumbo shrimp (about 1 1/2 pounds)
    • 1 teaspoon canola oil
    • 8 teaspoons canola oil, divided
    • Cooking spray
    • 1 teaspoon canola oil
    • 28 jumbo shrimp (about 1 1/2 pounds)
    • Cooking spray
    • ½ teaspoon salt
    • 1 ½ tablespoons fresh lime juice
    • Sauce:
    • Sauce:
    • ¼ Scotch bonnet pepper, unseeded
    • 1 ½ tablespoons fresh lime juice
    • Sauce:
    • Sauce:
    • 1 garlic clove, minced
    • 1 (12-ounce) can mango nectar
    • 2/3 cup finely chopped onion
    • ½ cup flaked sweetened coconut
    • ½ cup flaked sweetened coconut
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • Shrimp:
    • ½ teaspoon grated peeled fresh ginger
    • 3 large egg whites, lightly beaten
    • 1 garlic clove, minced
    • 1 (12-ounce) can mango nectar
    • 2/3 cup finely chopped onion
    • ½ cup flaked sweetened coconut
    • ½ cup flaked sweetened coconut
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • Shrimp:
    • ½ teaspoon grated peeled fresh ginger
    • 3 large egg whites, lightly beaten
    • 28 jumbo shrimp (about 1 1/2 pounds)

1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minu...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network