GRILLED SHRIMP WITH MANGO SALSA
Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.
Provided by Manami
Categories Mango
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SALSA:.
- Combine all ingredients in a bowl.
- Set aside, so they can marry.
- TO MAKE THE SHRIMP:.
- Rinse and drain shrimp; pat dry with paper towels.
- In a bowl, combine shrimp, soy sauce and orange juice.
- Let stand 10 minutes.
- Meanwhile, prepare a grill, oiling the grill rack.
- Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
- Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
- When finished grilling, remove from skewers and place on a serving platter.
SKEWERED SHRIMPS WITH MANGO SALSA
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
- Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
- Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.
SHRIMP WITH MANGO SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients together in a bowl. Season to taste with salt and toss together.
GARLIC SHRIMP AND MANGO SALSA CROSTINI
Steps:
- For Crostini Toast
- 1. Preheat oven to 400 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Arrange bread slices in a single layer on the baking sheet.
- 4. Using about 1 tablespoon of I Can't Believe It's Not Butter!® Original Soft Spread, spread each slice of bread evenly.
- 5. Bake for 10 minutes, or until golden brown.
- For Garlic Shrimp
- 1. Wash shrimp with water and pat dry with a paper towel.
- 2. In a saute pan, melt the remaining I Can't Believe It's Not Butter!® Original Soft Spread over medium-high heat.
- 3. Add shrimp, garlic, 1/4 teaspoon salt, pepper and 1 teaspoon lime juice.
- 4. Saute shrimp on both sides for about 3 minutes or until shrimp has turned pink and remove from heat.
- For Mango Salsa
- 1. In a small bowl, combine mango, peppers, cilantro, honey, and the remaining lime juice and salt. Gently stir until everything is well incorporated. Set aside.
- 2. Arrange toast on a serving plate.
- 3. Top each toast with the mango salsa and place 1 shrimp on top of each.
- Nutrition Information Per Serving
- Calories 120, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 280mg, Total Carbohydrates 21g, Sugars 2g, Dietary Fiber 1g, Protein 5g, Vitamin A 4%, Vitamin C 10%, Calcium 0%, Iron 6%
SAUTEED SHRIMP WITH MANGO SALSA
I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.
Provided by Kozmic Blues
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
- Add minced garlic and cook for another couple minutes.
- Next, add the diced mangos and simmer over low heat for another 10 minutes.
- Ad orange juice, brown sugar, salt, pepper and jalapeno.
- Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
- Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
- For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
- Saute in a pan over medium high heat until pink about 7-10 minutes.
- For tuna: preheat saute pan over high heat.
- Season tuna steaks with salt and pepper on both sides.
- Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
- Serve with mango salsa!
GRILLED SHRIMP WITH MANGO SALSA
Steps:
- Wooden skewers, soaked in water for 30 minutes
- Preheat oven to 350 degrees F.
- For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
- For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
- Spear 3 shrimp on each bamboo skewer.
- Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
- Place salsa in a decorative bowl and serve with shrimp skewers immediately.
FRIED SHRIMP AND MANGO SALSA HAND ROLLS RECIPE BY TASTY
Here's what you need: mango, red onion, bell pepper, avocado, lime juice, olive oil, pepper, salt, cilantro, rice, rice vinegar, sugar, salt, shrimp, flour, egg, panko breadcrumb, oil, nori
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 19
Steps:
- Mix the mango salsa. In a mixing bowl, combine the mango, red onion, bell pepper, avocado, lime juice, and olive oil, salt and pepper to taste, and cilantro. Then, set aside.
- Next, it's time to season the rice. In a large mixing bowl, mix the cooked rice with rice vinegar, sugar, and salt. Set that mixture aside.
- Prepare the shrimp for deep-frying. Season the shrimp with salt and pepper. Coat the shrimp in flour, then eggs and, lastly, panko.
- Fry in oil until crispy and golden brown.
- Finally, it's time to make the hand rolls. First, place the nori sheet in your left hand. Second, spread some rice in the left third of the nori sheet. Then, layer on a few of the fried shrimp, spoon some of the mango salsa over and roll into a cone shape.
- Enjoy!
Nutrition Facts : Calories 860 calories, Carbohydrate 118 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, Sugar 28 grams
SHRIMP WITH MANGO SAUCE
Steps:
- Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
SEVEN-LAYER SHRIMP DIP WITH MANGO SALSA
Be sure to use a thickish tortilla chip with this tropical appetizer. This dip will disappear quickly. You may use regular salsa or any fruit salsa you prefer. You may also layer this on a decorative serving dish, which is what I usually do.
Provided by dawnie2u
Categories Mango
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together until smooth.
- Spray the springform pan with a non-stick shortening spray.
- Spread the cream cheese mixture in 9" springform.
- Layer the spread the green chiles over the cream cheese mixture.
- Next layer the mango salsa, green onions, chopped shrimp, and black olives.
- Top with shredded cheese.
- Garnish with the chopped cilantro.
- Refrigerate until ready to serve.
- Place on large plate and remove springform sides.
- Serve with corn tortilla chips.
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
SAUTEED SHRIMP WITH VODKA AND MANGO
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Place the shrimp in a bowl and add the lemon juice and salt and pepper. Cover with plastic wrap, and let stand for about 15 minutes.
- Peel the mango and cut it in half-inch-thick slices.
- Heat the oil and butter in a large nonstick skillet. When it is quite hot but not smoking, add the shrimp, stirring rapidly. Cook for 2 minutes. Sprinkle with the shallots, and cook, stirring, for about 10 seconds. Add the vodka, cream, more salt and pepper if desired, and the pepper flakes. Cook over high heat about 1 minute. Add the mango and cook briefly until piping hot, not longer.
- Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate. Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp. Serve with rice.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 777 milligrams, Sugar 13 grams, TransFat 0 grams
MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA
Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour.
Provided by Manami
Categories Mango
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION FOR SALSA:.
- Mix all ingredients in medium bowl.
- Season to taste with salt.
- Cover and chill.
- * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- SEAFOOD PREPARATION:.
- Whisk first 5 ingredients in small bowl to blend.
- Gradually whisk in 1/3 cup olive oil.
- Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag.
- Place scallops in another large resealable plastic bag.
- Pour marinade into bags, dividing equally (about 1/2 cup each).
- Seal bags; turn to coat.
- Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan.
- Bring marinade to boil; set aside.
- Pat scallops dry.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
- Transfer to large bowl.
- Add remaining 2 tablespoons oil to skillet.
- Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
- Return scallops with any accumulated juices to skillet.
- Add boiled marinade.
- Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
- Transfer to large shallow bowl.
- Garnish with lime slices & serve with salsa.
- **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.
Nutrition Facts : Calories 611.3, Fat 31.2, SaturatedFat 4.5, Cholesterol 296.3, Sodium 453.4, Carbohydrate 27.9, Fiber 6.7, Sugar 9.7, Protein 56.9
MANGO SHRIMP SALSA
This is more of a chunky dip that I love to make... In fact this recipe has inspired 2 separate parties in my life; a Caribbean party and a "who can make the best appetizer" night with my friends (by the way, this dip won!) Make it for a special occasion... or throw together a batch and serve it on salad greens - it makes a FANTASIC lunch/dinner salad as well. Enjoy!
Provided by kelycarter_
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Dice the first 3 ingredients into small pieces.
- Finely dice the jalapeño. You can add more to taste.
- Stir in remaining ingredients.
- Refrigerate for an hour before serving.
- Serve with tortilla chips, "Scoops" or on a bed of lettuce.
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SAUTéED SHRIMP WITH MANGO SALSA & COCONUT CAULIFLOWER RICE
From eatingwell.com
4.5/5 (11)Total Time 45 minsCategory Healthy Cauliflower Rice RecipesCalories 387 per serving
- Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
- Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
- Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.
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