Coconut shrimp
with Mango Sweet Chile Sauce

For all those grey fall days when you would rather be island hopping or sitting at a table at Jolly Rogers looking out at the lake, Chef Joey Vaughan shares his light, sweet, Coconut Shrimp with Mango Sweet Chili Sauce. You will feel the summer come back to you when you make this dish. It is a great appetizer or a light meal with a salad and rice. Perhaps we will share the Dirty Rice recipe soon. Stay tuned for more mouthwatering adventures with our resident Galley Slave. We may be closed for the season, but he is still hard at work preparing for next season.

  • 24 large shrimp
  • 2 cups coconut (toasted)
  • 1/2 cup honey
  • 1 lime ( juiced)
  • 1 mango
  • 1/2 cup sweet chile

  1. Mix honey and lime juice together.
  2. Sauté shrimp over medium heat, when halfway cooked add honey lime mixture and cook until the mixture has created a glaze on shrimp.
  3. Remove from heat and toss in the toasted coconut.

  4. Sauce:
  5. For the sauce peel and chop 1 mango or use 1 cup frozen mango chunks add sweet chile and purée in food processor.