Coconut Shrimp with Mango Sauce

from Better Homes and Gardens

1 lime
2 mangoes, halved, seeded, peeled and chopped
1/4 c honey
1/8 tsp. cayenne pepper
snipped fresh cilantro
12 oz fresh or thawed frozen peeled and deveined large shrimp
1 c unsweetened flaked coconut (4 oz)
lime wedges (optional)

1.  Preheat oven to 425.  Line a baking sheet with foil and lightly coat with nonstick cooking spray.  Finely shred 1 tsp peel from lime and squeeze juice from line; add lime juice to blender with 1 c of the chopped mango, the honey and cayenne pepper; cover and process until smooth.  Remove 1/4 c to shallow dish.  Transfer remaining to bowl; top with lime peel and snipped fresh cilantro.  Set aside for dipping sauce.
2.  Rince shrimp; pat dry.  Sprinkle with salt.  Place coconut in shallow dish.  Dip shrimp in the 1/4 cup mango sauce and then coconut, pressing to coat.  Place on baking sheet.
3.  Bake 8-10 minutes or until coconut is golden and shrimp are cooked through.  Serve with dipping sauce, remaining chopped mango, cilantro and lime wedges.

I guess I forgot a picture of all the cute little shrimp!  I put rice and an Asian Salad with the shrimp.  Would do this shrimp as an appetizer, not meal, in the future.

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  Husband rating:  2 stars (he hates coconut!)
  Boys rating:  thumbs down