Baked Coconut Shrimp with Mango Sauce

This made for a really yummy baked meal. It is a lot of work, and has a good bit of fat because of the coconut, so it had a couple things count against it from the get go. But it made the book because it was really tasty. So probably one we will have for special meals, definitely a repeater. We loved the discovery of the sauce and thought it would be super tasty with a number of other combinations.

Ingredients

• 26 large uncooked shrimp (peeled, deveined and leave tails intact)
• 1/3 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper (can use more)
• 3 large egg whites
• 1 1/2 cups sweetened flaked coconut

Directions

1. Set oven at 375
2. Run shrimp under cold water and pat dry with paper towel.
   
3. In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
4. Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
5. Place the coconut in a shallow dish.
6. Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
7. Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
8. Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
9. Lightly spray the shrimp with cooking spray.
10. Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

Mango Sauce:

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 3 tablespoons brown sugar
• 2-3 tablespoons white vinegar
• 1 tangelo (juice only)
  
• 1 tsp coconut extract
• 1 mango (diced into small pieces)
• tbsp cornstarch

Mix all ingredients. Put on stove over the heat and stir while sauce thickens. Great on rice as well or can be used on chicken as a sauce.