Sauce Ingredients
- 2 cups of canned mangos
- 4 Tbsp butter
- 2 Tbsp brown sugar
Instructions
Drain mangos. Blend until a soft sauce is obtained. Melt butter in a pan at medium heat, add mango sauce and stir. Add brown sugar and let the sauce warm a little more. Remove the sauce from the heat as soon as it starts to bubble.
Shrimp Ingredients
- 20 raw, peeled, deveined X-Large Pacific Lush Shrimp
- 1 cup shredded coconut
- 1 cup of Panko
- 1/2 cup all-purpose flour
- 1 can coconut milk
- Cooking oil spray
- Salt and pepper
Instructions
Thaw shrimp and dry with a paper towel. Preheat the oven at 400ºF. In one bowl, whisk flour, salt, and pepper. In a different bowl, pour the coconut milk. In a shallow dish, mix the shredded coconut and panko. One by one, toss the shrimp in the flour mix, then in the coconut milk, and finally in the coconut and panko mix. Make sure that shrimp are entirely breaded. Cover a cooking sheet with parchment paper and place shrimp on top. Spray with plenty of cooking oil. Bake for 15 min, until the shrimp are cooked and the coconut is brown and crispy.
Serve with mango sauce and vegetables or salad. Enjoy!