Coconut Shrimp with Mango Dipping Sauce

Recipe from “Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day“, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment.

A bright, slightly sweet mango dipping sauce is the perfect counterpoint to double-crusted coconut shrimp.

1. To make the dipping sauce, combine the mango, orange zest, and orange juice in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes, until the mixture is reduced by about half. Add the honey, ginger, garlic, and chili sauce and cook for an additional 2 minutes. If desired, puree to make a smoother sauce. Chill in the refrigerator until serving.

2. Preheat the oven to 205°C (400°F). Place a wire rack on a baking pan and spray the rack with nonstick cooking spray or olive oil from a mister.

3. To prepare the shrimp, pulse the cereal in the food processor until very fine. In a shallow bowl, combine the ground-up cereal, coconut, and salt. In a separate bowl, whisk the egg. Place the olive oil in a third bowl.

4. Rinse the shrimp and pat dry. Dip one shrimp in the beaten egg, holding it up to let excess egg drip off. Next dip the shrimp in the coconut mixture, then in the olive oil, and finally back in the coconut mixture a second time. Place on the prepared wire rack. Repeat to coat the remaining shrimp.

5. Bake the shrimp for 12 minutes, until cooked through.* Switch the oven to broil and broil until golden, 1 to 2 minutes. Flip the shrimp and broil the other side until golden brown. Serve hot with the dipping sauce.