Mexican Coconut Shrimp Maki Roll with mango, cucumber, and spicy coconut vinaigrette

Number of Servings: 
2
Ingredients: 
8 large Ocean Garden Mexican white shrimp (rolled in flour, egg and coconut flakes)
1 mango cut in small strips
1 cucumber skin off, cut in small strips
1 cup sushi rice
4 each nori sheets
4 oz coconut spicy sauce
1 cup mayonnaise
1 tablespoon chili paste
2 oz coconut milk
½ tablespoon soy sauce
Instructions: 

For the sauce: simply blend all the ingredients together until you obtain a uniform emulsified sauce.

For the rolls: take the nori sheets and spread the sushi rice evenly, then add the Ocean Garden Mexican shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces.

Serve with the spicy coconut sauce

Source:

Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY

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Mon, 07/20/2009 - 16:54 — Anonymous

Th mayonaise overpowered the coconut flavor, so all you really tasted wasa spicey mayonaise sauce. Any suggestions? I double checked the amounts and they were correct!

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.