I love coconut shrimp but not the extra calories that frying brings to the dish, so I looked far and wide for a recipe that just requires baking. I found one that was not only baked but was served with a delicious mango salsa for dipping that is out of this world! It is so good that I even plan on serving this salsa with other dishes such as grilled pork or fish.
Coconut Shrimp with Mango Salsa
- 1 lime, zested and juiced
- 2 mangoes, peeled and chopped
- 1/4 cup honey
- 1/8 teaspoon cayenne pepper
- Fresh cilantro, chopped
- 12 ounces fresh or frozen large shrimp (with tails), thawed, peeled and deveined
- Sea salt to taste
- 1 cup flaked coconut
- Garnish: lime wedges (optional)
Preheat oven to 425 degrees. Prepare a cookie sheet by spraying with a nonstick cooking spray.
Place lime juice, 1 cup chopped mango, honey, and cayenne pepper in a blender and process until smooth. Pour ¼ cup mango mixture into a small bowl, top with lime zest and small amount of chopped cilantro, cover and store in refrigerator.
Prepare shrimp by washing, patting dry then sprinkling with a small amount of sea salt.
Place coconut on a large plate. Dip shrimp first into the remaining mango salsa then into coconut, pressing so it adheres to the outside of shrimp. Place on the prepared cookie sheet.
Bake in oven for 8-10 minutes or until shrimp are fully cooked and nicely browned.
Serve hot with reserved mango salsa and top with remaining chopped mango and cilantro. Serve with lime wedges on the side.
Wine Pairing: This shrimp dish has a slightly sweet and fruity flavor that would be enhanced by a wine that has a touch of sugar and low alcohol such as a Riesling or a Pinot Gris. Other whites that could also accompany this dish include a Sauvignon Blanc and an unoaked Chardonnay. If red is your preference, try a Pinot Noir or a nice Rioja.