Coconut Shrimp with Mango Sauce
This delicious and refreshing appetizer combines crispy coconut shrimp with a sweet and tangy mango sauce that will send your taste buds on a tropical getaway!
Recipe - Indianapolis, IN - Broad Ripple
Coconut Shrimp with Mango Sauce
Prep Time25 Minutes
Servings8
Cook Time15 Minutes
Calories185
Ingredients
2 medium mangoes, peeled, pitted, and chopped
2 Tbsp. fresh lime juice
2 Tbsp. Fresh Thyme honey
1 tsp. grated fresh ginger
¼ tsp. Fresh Thyme organic curry powder
Fresh Thyme canola oil or peanut oil for deep‑fat frying
24 uncooked jumbo shrimp in shells; thawed if frozen
3 Fresh Thyme large egg whites, lightly beaten
1⅓ cups Fresh Thyme organic unsweetened shredded coconut
⅓ Tbsp. Fresh Thyme corn starch
2 tsp. Fresh Thyme organic cane sugar
½ tsp. Fresh Thyme fine sea salt
Crushed red pepper, for garnish
Lime wedges, for serving
Directions
- For sauce, place mango fruit in a blender. Add lime juice, honey, ginger, and curry powder. Cover and blend until smooth; set aside.
- In a heavy 3-qt. saucepan or deep-fat fryer, heat 2 to 3 inches of oil to 325°F over medium heat.
- Peel and devein shrimp, leaving tails intact. Rinse and pat dry with paper towels.
- In a small shallow dish, place egg whites. In a second shallow dish, combine coconut, cornstarch, sugar, and salt. Dip each shrimp into egg whites, then coat with coconut mixture.
- Using a slotted spoon, carefully add shrimp in batches to hot oil. Fry 2 minutes or until shrimp are opaque and coconut is golden.
- Use a spoon to transfer shrimp to paper towels to drain. Sprinkle with crushed red pepper.
- Serve shrimp with mango sauce and lime wedges.
Nutritional Information
Each serving contains: 185 calories, 9 g fat, 4 g saturated fat, 0 g trans fat, 71 mg cholesterol, 422 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g sugar, 9 g protein. Daily values: 13% vitamin A, 24% vitamin C, 3% calcium, 3% iron.
25 minutes
Prep Time
15 minutes
Cook Time
8
Servings
185
Calories
Shop Ingredients
Makes 8 servings
Mango - 1 Each
Sale
$1.99 was $2.99
Limes - 1 Each
3 for $1.00
$0.33 was $0.50
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Organic Ginger Root - 6 Ounce
$4.99$0.83/oz
Fresh Thyme Organic Curry Powder - 1.87 Ounce
$3.99$2.13/oz
Fresh Thyme Expeller Pressed Canola Oil - 32 Fluid ounce
$4.99$0.16/fl oz
13/15ct Raw Easy Peel White Shrimp - 32 Ounce
$22.98$0.72/oz
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Fresh Thyme Organic Shredded Coconut - 8.8 Ounce
$4.49$0.51/oz
Fresh Thyme 100% Pure Corn Starch - 16 Ounce
$2.29$0.14/oz
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
Limes - 1 Each
3 for $1.00
$0.33 was $0.50
Nutritional Information
Each serving contains: 185 calories, 9 g fat, 4 g saturated fat, 0 g trans fat, 71 mg cholesterol, 422 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g sugar, 9 g protein. Daily values: 13% vitamin A, 24% vitamin C, 3% calcium, 3% iron.
Directions
- For sauce, place mango fruit in a blender. Add lime juice, honey, ginger, and curry powder. Cover and blend until smooth; set aside.
- In a heavy 3-qt. saucepan or deep-fat fryer, heat 2 to 3 inches of oil to 325°F over medium heat.
- Peel and devein shrimp, leaving tails intact. Rinse and pat dry with paper towels.
- In a small shallow dish, place egg whites. In a second shallow dish, combine coconut, cornstarch, sugar, and salt. Dip each shrimp into egg whites, then coat with coconut mixture.
- Using a slotted spoon, carefully add shrimp in batches to hot oil. Fry 2 minutes or until shrimp are opaque and coconut is golden.
- Use a spoon to transfer shrimp to paper towels to drain. Sprinkle with crushed red pepper.
- Serve shrimp with mango sauce and lime wedges.