Coconut Shrimp with Fiery Mango Sauce

from Cooking Light

Sauce:
1 t canola oil
2/3 C finely chopped onion
1/2 t grated peeled fresh ginger
1 garlic clove, minced
1 12 oz can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 T fresh lime juice
1/8 t salt

Shrimp:
28 jumbo shrimp (about 1 1/2 lbs)
1/2 cup flaked sweetened coconut
1/2 cup panko
1/3 cup cornstarch
3 large egg whies, lightly beaten
1/2 t salt
8 tsp canola oil, divided
Cooking spray

1. To prepare sauce, heat a small saucepan over med-high heat. Add 1 t oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 min, stirring frequently. Add nectar and pepper, bring to a boil. Cook 10 min or until reduced to 3/4 C. Remove from heat; let stand 10 min. Place mixture in a blender; process until smooth. Stir in juice and 1/8 t 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 mix in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 t salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in eggwhites; dredge in coconut mix.
4. Heat a large nonstick skillet over med-high heat. Add 2 t canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 min on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

Yield: 4 servings