This is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the frozen food section of some supermarkets.
Ingredients
- 1 ½ cups mango puree
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 cup unsweetened flaked dried coconut
- 1 pound peeled and deveined large shrimp, tails left on
- 2 tablespoons chopped cilantro
Preheat the oven to 400°. Line a baking sheet with non-stick aluminum foil or parchment paper. Place the flaked coconut in a shallow bowl.
In another shallow bowl, mix ½ cup of the mango puree with the honey and lime juice. Holding the shrimp by the tails, dip each one in the mango mixture and then in the flaked coconut. Place shrimp on prepared baking sheet. Bake for about 10 minutes.
Mix the remaining half of the mango mixture with the chopped cilantro and server it on the side as a dip for the shrimp. Serves 4 as part of a multi course meal.
Mexico’s coconuts: A tasty way to beat the heat
