By • September 7, 2016 0 Comments

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Author Notes: Delicious, spicy and flavorful appetizer coconut shrimp and mango sauce with ACADO Avocado Oil is great for a weekend snack.For more recipe visit GLOBAL PTE LTD


Serves 4

  • 2 pounds extra-large Shrimp (peeled and deveined)
  • 1/2 cup cornstarch
  • 2 tablespoons panko (Eastern breading)
  • 2 cups unsweetened medium shredded coconut.
  • 3/4 teaspoon salt
  • 3 egg whites
  • 1 Mango
  • 2 tablespoons lime juice
  • 1/4 Coconut milk
  • 1 tablespoon honey
  • 1 tablespoon chopped ginger
  • 1 tablespoon ACADO™ Avocado Oil
  1. For Coconut Shrimp: Add the cornstarch, egg, panko, coconut and salt in a large zip-lock bag and mix it well. Add the shrimps and shake it to coat it properly.
  2. Heat a pan on medium flame and add ACADO™ garlic infused Avocado oil in it. Now shallow fry the shrimp until it becomes crispy and golden brown.
  3. For Mango Sauce: Add mango, ginger, honey, lime juice, coconut milk, and salt to a food processor. Puree until smooth. Season with ACADO™ oil.

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