Baked Coconut Shrimp with Mango Sauce
Our youngest daughter and granddaughter are visiting this week. She is a better organizer than her mother, helping me clean closets. Actually, we are Spring cleaning and getting our home ready to sell. She enjoys cooking and trying new things. She shared this Baked Coconut Shrimp with Mango Sauce with us. I had never heard of it being baked before, only fried. The preparation requires some time, but it’s worth it. Our daughter served it as a main dish with rice. We loved it with the discovery of her yummy sauce. Use your imagination. It would be super tasty with a number of other combinations.
Baked Coconut Shrimp with Mango Sauce
Ingredients:
- 26 large uncooked (peeled, deveined and leave tails intact)
- 1/3 cup cornstarch
- 1 tsp. salt
- 1/2 tsp. ground red pepper (can use more)
- 3 large egg whites
- 1 1/2 cups sweetened flaked coconut
Directions:
- Set oven at 375
- Run Shrimp under cold water and pat dry with a paper towel.
- In a shallow dish combine the cornstarch with salt and red pepper; stir and combine.
- Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
- Place the coconut in a shallow dish.
- Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
- Place the shrimp on a parchment-lined baking sheet that has been generously coated with cooking spray.
- Repeat with remaining shrimp (cornstarch, then egg white and then in coconut.)
- Lightly spray the coconut with cooking spray.
- Bake for about 20 minutes or until the shrimp is done, turn the shrimp after 10 minutes of cooking making 10 minutes per side.
Mango Sauce:
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. water
- 3 Tbsp. brown sugar
- 5 Tbsp. white vinegar
- 1 tangelo ( juice only)
- 1 tsp. coconut extract
- 1 mango (diced into small pieces)
- Tbsp. cornstarch
Mix all ingredients. Put on stove over the heat and stir while sauce thickens. Great on rice as well or can be used with fish or chicken as a sauce.
Thanks for sharing Krista and thanks for stopping by!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
Sounds too good. I LOVE coconut shrimp. I’m going to try it!
This baked shrimp recipe looks delicious! And the mango sauce… yum!!!
How nice that kids grow up and come back to help Mom clean. So far mine have spent the last 21 and 19 years making my house messy. 🙂
You’re right…and she’s really “cracking the whip”…tossing and donating years of collectibles, plus some free therapy!
These could be heaven. The recipe would make a great addition to Tuesday Tastes at Crazy Daisy. Stop by and check it out…
http://www.crazyjayzplace.blogspot.com
Happy Day,
Jasey @ Crazy Daisy
Oh, what a precious and I cracked up at your title…how clever. Thanks for sharing with Tasty Tuesday. Make sure you add in a link so that everyone can join in on the fun. 🙂
This looks unbelievable! Your daughter is a genius!!!
This sounds de-lish! I love coconut shrimp. Gotta try this one!
Sounds like a wonderful visit with your daughter. Thanks for sharing a wonderful recipe and thanks for linking to Tempt My Tummy Tuesday.
That sounds REALLY yummy! Thanks so much for posting this on Favorite Things Friday!
I am copying the Mango Sauce recipe to try! Please thank your daughter for me — thanks to her and you for sharing!
Best,
Gloria