Coconut Shrimp with Mango Dipping Sauce

Name: Coconut Shrimp with Mango Dipping Sauce
Yield: Makes 30 to 40 shrimp
Ingredients: 6 tablespoons (128 g) honey; 2 teaspoons grated fresh ginger (¾-inch/2 cm piece); Zest of ½ navel orange, cut into very thin strips; Juice of 1 navel orange; 1½ cups (57 g) GF crisp rice cereal; 1½ cups (122 g) unsweetened dehydrated shredded coconut; 2 garlic cloves, grated or minced; ½ teaspoon chili sauce; 1 mango, diced small; 2 pounds (907 g) peeled and deveined jumbo shrimp (16/20 count), tails on; ½ cup (120 ml) olive oil; 1 egg; ¾ teaspoon salt

Preparation info

Makes
30 to 40
shrimp

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

A bright, slightly sweet mango dipping sauce is the perfect counterpoint to double-crusted coconut shrimp.

Ingredients

Mango Dipping Sauce

1 mango, diced small
Zest of ½ navel orange, cut into very thin strips
Juice of 1

Fish course
Pescatarian
Gluten-free

Method

To make the dipping sauce, combine the mango, orange zest, and orange juice in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, until the mixture is reduced by about half. Add the honey, ginger, garlic, and chili sauce and cook for an additional 2 minutes. If desired, puree to make a smoother sauce. Chill in the refrigerator until serving.