Coconut Shrimp with Fiery Mango Sauce

Ingredients

• 1 teaspoon canola oil 
• 8 teaspoons canola oil divided
• 0.3 cup cornstarch 
• 3 large egg whites lightly beaten
• 0.5 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 1.5 pounds shrimp 
• 1.5 tablespoons juice of lime fresh
• 12 ounce apricot-mango nectar canned
• 0.7 cup onion finely chopped
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3  scotch bonnet pepper 
• 0.5 cup coconut or sweetened flaked

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. To prepare sauce, heat a small saucepan over medium-high heat.
2. Add 1 teaspoon oil to pan; swirl to coat.
3. Add onion, ginger, and garlic; saut 3 minutes, stirring frequently.
4. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup.
5. Remove from heat; let stand 10 minutes.
6. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
7. Peel and devein shrimp, leaving tails intact; discard shells.
8. Place coconut in a food processor; pulse 6 times or until finely chopped.
9. Add panko; pulse to combine.
10. Place coconut mixture in a shallow dish.
11. Place cornstarch in a shallow dish.
12. Place egg whites in a shallow dish.
13. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.
14. Heat a large nonstick skillet over medium-high heat.
15. Add 2 teaspoons canola oil to pan; swirl to coat.
16. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.