Coconut Shrimp with Fiery Mango Sauce

Dairy Free
Health score
2%
Coconut Shrimp with Fiery Mango Sauce
67 min.
8
209kcal

Suggestions


Are you ready to take your taste buds on an exciting culinary adventure? Dive into the tropical flavors of our Coconut Shrimp with Fiery Mango Sauce—an irresistible dish that combines the crunch of crispy shrimp with the lusciousness of ripe mangoes. Perfect for lunch, dinner, or any special gathering, this recipe serves up to eight people, making it an ideal choice for parties or family feasts.

What makes this dish exceptional is not just its delightful taste but also its nourishing qualities. With each serving clocking in at around 209 calories, you can savor this mouthwatering meal without compromising your health goals, as it is entirely dairy-free! The combination of sweet coconut and zesty jalapeño creates a dynamic flavor profile that’s sure to impress even the pickiest eaters.

In just under an hour and a half, you can whip up this tantalizing dish that will transport you straight to a beachside paradise. With simplicity at its core, the ingredients blend harmoniously, allowing the star of the show—the shrimp—to shine. Each bite delivers a perfect marriage of flavors, complemented by the fiery mango sauce that adds a kick of heat and a splash of tropical freshness.

Don’t miss the chance to wow your guests with this elegantly composed dish. Whether you’re hosting a dinner party or simply craving something extraordinary, our Coconut Shrimp with Fiery Mango Sauce is here to elevate your dining experience!

Ingredients

  • tablespoons canola oil 
  • teaspoon dijon mustard 
  • large egg whites 
  • 0.3 cup flour all-purpose
  • 0.3 teaspoon ground pepper red
  • teaspoons honey 
  • 1.5 tablespoons jalapeno seeded finely chopped
  • tablespoons juice of lime fresh
  • 0.8 teaspoon lime zest grated
  • 1.3 cups mangos ripe peeled chopped
  • 0.8 cup panko bread crumbs (Japanese breadcrumbs)
  • 0.5 teaspoon salt 
  • 1.5 pounds shrimp 
  • 0.3 cup apricot preserves 
  • 0.5 cup coconut sweetened flaked
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack
  • ziploc bags

Directions

  1. Preheat oven to 37
  2. To prepare sauce, place all sauce ingredients in a food processor; pulse 3 times or to desired consistency.
  3. Transfer to a serving bowl.
  4. To prepare shrimp, peel and devein shrimp, leaving tails intact.
  5. Combine flour, salt, and red pepper in a large zip-top plastic bag.
  6. Combine egg whites and 2 tablespoons water in a shallow dish, stirring with a whisk.
  7. Combine panko, coconut, and oil in a separate shallow dish.
  8. Place shrimp in zip-top plastic bag; seal and shake to coat. Dip shrimp in egg white mixture; dredge in coconut mixture. Stand coated shrimp on their ends on a wire rack coated with cooking spray set on a baking sheet.
  9. Bake at 375 for 12 minutes or until shrimp are done.
  10. Serve with sauce.

Nutrition Facts

Calories209kcal
Protein36.75%
Fat24.94%
Carbs38.31%

Properties

Glycemic Index
38.38
Glycemic Load
4.74
Inflammation Score
-4
Nutrition Score
7.403043459291%

Flavonoids

Cyanidin
0.03mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Catechin
0.47mg
Epicatechin
0.02mg
Eriodictyol
0.08mg
Hesperetin
0.42mg
Naringenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:209.25kcal
10.46%
Fat:5.93g
9.12%
Saturated Fat:1.85g
11.57%
Carbohydrates:20.5g
6.83%
Net Carbohydrates:19.03g
6.92%
Sugar:10.75g
11.94%
Cholesterol:136.93mg
45.64%
Sodium:327.17mg
14.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.66g
39.32%
Phosphorus:208.1mg
20.81%
Copper:0.41mg
20.53%
Vitamin C:14.61mg
17.71%
Magnesium:40.74mg
10.19%
Potassium:336.05mg
9.6%
Manganese:0.19mg
9.33%
Zinc:1.33mg
8.89%
Selenium:5.8µg
8.28%
Calcium:72.51mg
7.25%
Vitamin A:352.85IU
7.06%
Vitamin E:0.99mg
6.61%
Folate:26.11µg
6.53%
Vitamin B1:0.1mg
6.46%
Iron:1.09mg
6.08%
Fiber:1.47g
5.86%
Vitamin B2:0.09mg
5.57%
Vitamin B3:0.88mg
4.39%
Vitamin K:4.56µg
4.35%
Vitamin B6:0.06mg
2.92%
Vitamin B5:0.14mg
1.4%
Source:My Recipes