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Coconut Roasted Shrimp with Mango Coconut Sauce

Course Appetizer
Cuisine Caribbean
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Marisa Moore, RDN

Ingredients

  • Coconut Roasted Shrimp
  • 1 lb. shrimp peeled and deveined
  • 1 tablespoon avocado oil
  • coarse salt and pepper to taste
  • ½ lime juiced and zested
  • 2 tablespoons toasted unsweetened coconut flakes
  • fresh chopped cilantro optional
  • Mango Coconut Sauce
  • ½ fresh mango cubed
  • ¼ cup coconut milk not the refrigerated one
  • ½ lime juiced
  • 1 clove garlic
  • 1 tablespoon honey
  • ¼ teaspoon ground ginger
  • 5 dashes hot sauce
  • salt to taste

Instructions

  • Preheat oven to 400°F. Pat the shrimp dry. Spread on a single layer on a sheet pan. Drizzle with avocado oil, salt and pepper. Toss to coast. Roast at 400°F for 8-10 minutes or until the shrimp is opaque and just starts to curl. Remove the shrimp from the oven. Once plated, squeeze on a little lime juice and top with the toasted coconut, lime zest and cilantro.
  • Make the mango sauce while the shrimp roasts. Blend the mango, coconut milk, lime juice, garlic, honey, ginger and hot sauce in your high powered blender. Taste. Add salt to taste. Pour into a small bowl and serve with the warm shrimp.