Wednesday, August 1, 2012

Crispy Baked Coconut Shrimp with Fresh Mango Dipping Sauce

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This pantry spoonful is turning out to be quite a tasty adventure!  Last night I wanted to use up one of my several cans of coconut milk, so I built my meal around that central flavor profile. 

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I used the coconut milk along with another pantry staple, jasmine rice, to make a side dish of coconut rice in my rice cooker.  It’s pretty simple, for the liquid you just use a combination of water and coconut milk instead of all water, and as an option you can add in shredded coconut – for the recipe I used, click here.

I had some leftover Popchips breading from when I last made the chicken nuggets, so I tossed in some shredded coconut to make it into a coconut shrimp breading. 

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Tip – chop up the coconut a bit finer than the shreds, it makes it easier to get it to stick to the shrimp.

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For the dipping sauce, I used up a couple of champagne mangoes that had been sitting in the back of my crisper for awhile now and blended them up with some more items from the pantry – pineapple juice, honey and rice vinegar.  Together with a small handful of fresh cilantro leaves, it all came together into a sweet, tangy sauce that was perfect with the shrimp!

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Crispy Baked Coconut Shrimp                 

  with Fresh Mango Dipping Sauce

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Serves 2


For the shrimp:

  • 1 dozen shrimp, peeled and deveined
  • 2 tsp agave nectar
  • 1/4 cup Popchips crumbs (about 15 chips)
  • 1/8 cup shredded coconut, chopped

For the dipping sauce:

  • 2 fresh mangoes, peeled and chopped
  • 1 tbsp pineapple juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • Juice of 1/2 lime
  • 2 tbsp fresh cilantro leaves


Preheat oven to 400 degrees and combine the Popchips crumbs and coconut on a small plate. 

Drizzle the agave nectar over the shrimp and toss to combine, then press each shrimp into the breading to coat each side.  Lay shrimp out on a baking sheet lined with nonstick foil.  Bake for 15 minutes, flipping the shrimp halfway through.

While the shrimp is baking, put all of the dipping sauce ingredients into a food processor or blender and blend until smooth.

I served up the shrimp with the coconut rice and fresh steamed broccoli.  The sauce was easily the highlight of the meal – I not only used it as a dip, I ended up drizzling it into the rice and on the broccoli as well.  Delicious!

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