Coconut Shrimp With Fiery Mango Sauce

• Sauce:
• 1 teaspoon canola oil
• 2/3 cup finely chopped onion
• 1/2 teaspoon grated peeled fresh ginger
• 1 garlic clove, minced
• 1 (12-ounce) can mango nectar
• 1/4 Scotch bonnet pepper, unseeded
• 1 1/2 tablespoons fresh lime juice
• 1/8 teaspoon salt
• Shrimp:
• 28 jumbo shrimp (about 1 1/2 pounds)
• 1/2 cup flaked sweetened coconut
• 1/2 cup panko (Japanese breadcrumbs)
• 1/3 cup cornstarch
• 3 large egg whites, lightly beaten
• 1/2 teaspoon salt
• 8 teaspoons canola oil, divided
• Cooking spray

1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.
4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

canola oil, onion, fresh ginger, garlic, mango, scotch, lime juice, salt, shrimp, jumbo shrimp, coconut, cornstarch, egg whites, salt, canola oil, cooking spray

Taken from www.myrecipes.com/recipe/coconut-shrimp-with-fiery-mango-sauce (may not work)