Yield: 4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce) Ingredients
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 whole habenero pepper with the top and stem cut off, unseeded 1 1/2 tablespoons fresh lime juice 1/8 teaspoon saltShrimp: 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
Preparation
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; sauté 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/panko 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. Serve with the Mango Sauce for dipping.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
