Camarones con Coco y Mango al Horno: Baked Coconut Shrimp with Mango Sauce
Makes 4 servings (as part of a multi-course meal)
1 ½ c. mango puree
2 T. honey
2 T. lime juice
1 c. unsweetened dried flaked coconut
1 lb. peeled and deveined large shrimp, tails left on
2 T. chopped cilantro
Preheat oven to 400°F. Line a baking sheet with parchment paper or non-stick foil. Mix the mango puree in a bowl with the honey and lime juice, reserving half of it in a separate bowl for the dipping sauce. Place the coconut in another bowl.
Holding shrimp by their tails, dip each in the mango mixture, then into the coconut. Place shrimp on baking sheet and bake for 10 minutes.
Mix the reserved mango mixture with the chopped cilantro and serve as a dipping sauce.
Courtesy of Karen Hursh Graber