SHRIMP AND MANGO APPETIZER
You would not think shrimp and mango go together at all...but they do so marvelously! I can happily take credit for coming up with this dish all by myself. I had a bag of Nature's Promise frozen diced mango, I used the whole bag which is about 15 oz; I'm sure fresh mango would make this dish even better but I'm too lazy to peel and dice mangoes. Buying frozen just saves me so much time; I'd rather use time and money on the fresh shrimp. I was inspired by seeing how lots of modern chefs today use fruits in dishes, or just individual food items, that were just traditionally savory fare. I didn't have a specific country or regional cuisine in mind, but I guess you could say it's Eastern meets Cajun.
Provided by the80srule
Categories One Dish Meal
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and rinse the shrimp.
- If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
- Put the mango and shrimp together in a bowl.
- In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
- Add the spices to the marinade and fully blend.
- Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
- Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
- After you've been sauteeing for a minute or so, add the topping and stir well.
- Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
- This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.
Nutrition Facts : Calories 399.9, Fat 20.5, SaturatedFat 3, Cholesterol 172.8, Sodium 307.6, Carbohydrate 23.8, Fiber 2.5, Sugar 16.5, Protein 24.3
SHRIMP AND MANGO APPETIZER
Make and share this Shrimp and Mango Appetizer recipe from Food.com.
Provided by southern chef in lo
Categories Papaya
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium size deep bowl.
- For marinade, combine lemon, oil, vinegar, chili sauce, honey, ginger, garlic, and salt in screw top jar. Cover and shake well. Pour over the shrimp and marinate in refrigerator 2 to 4 hours stirring occasionally.
- Drain shrimp; discard the marinade transfer the shrimp to a serving bowl.
- Arrange the lettuce and mango or papaya around the shrimp.
SHRIMP AND MANGO CEVICHE
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
SHRIMP WITH BASIL-MANGO SAUCE
Instead of serving cold shrimp with cocktail sauce, prepare this simple basil sauce and top it with tender cooked shrimp. It's a fun and fancy appetizer. -Ken Hulme, Prescott, Arizona
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.
Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 134mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 13g protein.
MANGO SHRIMP SALAD
Refreshing summer salad.
Provided by karbol
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g
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