My Version Of Coconut Shrimp With Fiery Mango Sauce - Not Complete

Ingredients

Sauce:

1 teaspoon canola oil

2/3 cup finely chopped onion

1/2 teaspoon grated peeled fresh ginger

1 garlic clove, minced

1 (12-ounce) can mango nectar

1/4 Scotch bonnet pepper, unseeded

1 1/2 tablespoons fresh lime juice

1/8 teaspoon salt

Shrimp:

28 jumbo shrimp (about 1 1/2 pounds)

1/2 cup flaked sweetened coconut

1/2 cup panko (Japanese breadcrumbs)

1/3 cup cornstarch

3 large egg whites, lightly beaten

1/2 teaspoon salt

8 teaspoons canola oil, divided

Cooking spray

Cooking Light Magazine

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