Coconut Shrimp with Fiery Mango Sauce

I’m cleaning out stuff from my inbox (which contains lots of photos for restaurants and recipes I’ve tried) and you all are going to be the “beneficiaries” over the next few days (at least until I start to blog from Italy). So here’s the first thing.

Last March (yes, I have things in my inbox from last March – no mocking allowed), I made this recipe from Cooking Light. It’s really not very light (or very low fat) considering that it’s Cooking Light but both girls like coconut shrimp (and so do I), so I thought I’d give it a try. Funny thing, though we all liked it, I haven’t made it since. But now that I remember it. I will.

Coconut Shrimp

Coconut Shrimp with Fiery Mango Sauce

Yield: 4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)

Sauce

1 teaspoon canola oil
2/3 cup finely chopped onion
1/2 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1 (12-ounce) can mango nectar
1/4 Scotch bonnet pepper, unseeded – I used habanero
1 1/2 tablespoons fresh lime juice
1/8 teaspoon salt

Shrimp

28 jumbo shrimp (about 1 1/2 pounds)
1/2 cup flaked sweetened coconut
1/2 cup panko
1/3 cup cornstarch
3 large egg whites, lightly beaten
1/2 teaspoon salt
8 teaspoons canola oil, divided
Cooking spray

1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. 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.
4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. 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 (this part was kind of a pain b/c of course, the meal wasn’t ready at the same time for everyone).

As of 12/5/15 it’s 9PPV on Weight Watchers.