Mango Chile Glazed Shrimp Food

SHRIMP IN MANGO CHILI SAUCE

Steps:

• Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

SHRIMP TACOS WITH MANGO SLAW

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

SHRIMP SALAD WITH MANGO AND LIME

Steps:

• 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
• 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
• 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER

Steps:

• Heat the riced cauliflower according to the package directions; set aside.
• Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
• Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
• Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
• Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
• While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
• Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
• Serve noodles topped with shrimp salad.

MANGO CHILI SHRIMP RECIPE

Steps:

• In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
• Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes.
• Remove shrimp from the marinade and discard the marinade.
• Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque.
• Serve with remaining mango mixture.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.