Shrimp is a rich source of copper and selenium, among other crucial minerals. Mango supplies vitamins A, B6 and C. And combining the two lets you get these nutrients in an absolutely delicious form!
Sauce
1 large ripe mango, peeled and pitted
2 tbsp plain rice vinegar
2 tbsp honey
1 tsp grated fresh ginger
Shrimp
1 lb large raw shrimp, tails on, peeled and deveined
1/3 cup honey
2 tsp soy sauce
2 tsp hot chili oil
2 cups flaked coconut
1. Puree sauce ingredients in a blender or food processor. Set aside.
2. Preheat oven to 400°F. Spray a large baking pan with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels.
3. In a medium-sized bowl, stir together honey, soy sauce and chili oil. Dip shrimp in mixture and then roll in coconut, pressing so that it sticks to the shrimp. Place shrimp on the baking sheet; sprinkle with some of the excess coconut.
4. Bake 6–8 minutes or until shrimp is firm and coconut golden brown. Carefully remove from sheet with a spatula to a platter; serve sauce on the side for dipping.
Yields 8 appetizer servings
Source: courtesy of the National Mango Board
