Coconut shrimp with mango chili sauce from Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table (page 107) by Toya Boudy

  • shredded coconut
  • eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable oil for peanut oil. Can use sweetened shredded coconut or unsweetened shredded coconut.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil. Can use sweetened shredded coconut or unsweetened shredded coconut.

  • Berkeley_SM on May 31, 2026

    It looks as though the mango chili sauce recipe isn’t included in the book, but I was able to find it online (via Toya’s segment on the Today Show). On YouTube you can find her demonstration for coating the shrimp with the following): - 1 large mango, peeled & diced - 1/2 cup water - 1/3 cup sugar - 1/2 cup rice wine vinegar - 1 TB sweet chili sauce - 1 TB sweet chili paste - 1 TB cornstarch, mixed with 1 TB water (for a slurry) -optional: diced jalapeño or red pepper flakes (1) Blend together (in blender or food processor) mango, water, sugar & vinegar, until smooth; (2) Transfer to sauce pan and stir over medium heat. Let thicken until it reaches a thick, syrupy boil; (3) Add slurry slowly, while boiling. Continue stirring for 1-2 mins until mixture thickens and coats the back of a spoon; (4) Remove from heat and let cool. Store in fridge in airtight container.

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