Mango Shrimp Tacos Or Salad Recipe 455 Food

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.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

SHRIMP AND MANGO TACOS

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

MANGO SHRIMP

Steps:

• In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
• Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
• Leave in the refrigerator for 20 minutes.
• Heat a wok or large frying pan until very hot.
• Add 2 TBS peanut oil.
• When the oil is very hot, remove the wok from the heat and add the prawns.
• Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
• Remove the shrimp, and discard the oil.
• Wipe wok with paper toweling, removing all residues.
• Return the wok to the heat, again heating until very hot.
• Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
• Stir fry for 10 seconds.
• Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
• Stir-fry for one minute.
• Add the mango cubes and stir gently for 1 minute to warm them.
• Stir in 2 tsp sesame oil.
• Serve with rice, garnished with chopped scallions.

SHRIMP TACO WITH MANGO SLAW

Steps:

• 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
• 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
• 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
• 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
• 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
• * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad: Whisk together brown sugar and lime juice in a large bowl util 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, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the 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.
• Makes 4 first course servings or two main course servings.

SHRIMP SALAD WITH MANGO

Steps:

• Mix diced mangoes, shrimps, green onion, lime juice, sesame oil.
• Salt and pepper.
• When ready to serve, add 1 tablespoon of fresh cilantro and black sesame seeds.