Budget: $3.11 per serving
1. Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely shred 1 tsp. peel from lime and squeeze juice from lime; add lime juice to blender with 1 cup of the chopped mango, the honey, and cayenne pepper; cover and process until smooth. Remove 1/4 cup to shallow dish. Transfer remaining to bowl; top with lime peel and snipped fresh cilantro. Set aside for dipping sauce.
2. Rinse 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 to 10 minutes or until coconut is golden and shrimp are cooked through. Serve with dipping sauce, remaining chopped mango, cilantro, and lime wedges.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 106 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 129.2mg | 40 % | |
Sodium 133.6mg | 5 % | |
Potassium 342.4mg | 9 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 28.5g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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