Coconut Shrimp with Ginger Mango Sauce

Recipe by National Mango Board

National Mango Board

Ingredients

Tangy Mango Sauce:: 1large ripe mango, peeled, pitted; 2tablespoons rice vinegar (unseasoned); 2tablespoons honey; 1teaspoon grated fresh ginger
Coconut Shrimp:: 1pound large raw tail on shrimp, peeled and deveined; 1/3cup honey; 2teaspoons soy sauce; 2teaspoons hot chili oil; 2cups flaked coconut

Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
Preheat oven to 400F and spray a large baking sheet with nonstick cooking spray.
Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut.
Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping. Makes 4 main dish or 8 appetizer servings.