YOU'RE JUST 15 MINUTES AWAY FROM SPICY SHRIMP MANGO SALSA
For sunny backyard brunches and late summer evenings where you're craving something delicious, tropical and quick, this spicy shrimp mango salsa is just the ticket. With sweet chunks of mango, juicy pink shrimp and a generous squeeze of lime that ties it all together in under 15 minutes, you'll want to eat this salsa with everything. And the best part is, you can!Related: Strawberry Rhubarb Dessert Empanadas With a Quick Fruit SalsaLike Valerie's shrimp salsa? Try her sriracha-honey oven-fried chicken.
Provided by Valerie Azinge
Categories brunch,dinner,fruit,msn feed,quick and easy,seafood,shrimp,side dishes
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.
- Serve on its own, with cauliflower rice, as a taco or with grilled fish.
SHRIMP, PEPPER AND MANGO KABOBS IN GINGER MARINADE
Sauvignon Blac is great with this ginger shrimp. These shrimp, pepper and mango kabobs deliver wonderful, authentic flavor with minimal effort. A great recipe for entertaining a crowd-just double the ingredients.
Provided by Rita1652
Categories Mango
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
- Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
- Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.
SHRIMP, MANGOS, AND PAPAYAS ON SKEWERS WITH MANGO SALSA
Provided by Food Network
Time 2h10m
Yield 18 skewers
Number Of Ingredients 14
Steps:
- Mix together the marinade ingredients. Place the shrimp in a shallow dish or plastic container, and pour the marinade over them. Cover and marinate for 1 to 2 hours in the refrigerator. Preheat the broiler. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool. Thread 1 shrimp, 1 papaya slice and 1 mango slice onto each skewer, and continue threading, using 3 to 4 shrimp per skewer. Serve with Mango Salsa as a dipping sauce.;
RED SNAPPER WITH MANGO SHRIMP SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the grill to make a hot fire.
- To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink.
- Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside.
- Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper.
- (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish.
- Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro.
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 RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
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.
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.
RED PEPPER-MANGO SALSA
Make and share this Red Pepper-Mango Salsa recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium bowl.
- Cover and refrigerate until serving time.
Nutrition Facts : Calories 155.8, Fat 0.8, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 40.4, Fiber 5.2, Sugar 33.6, Protein 1.8
SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
- Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
SHRIMP AND RED PEPPER KABOBS WITH MANGO SALSA
Steps:
- Turn the grill on to high, to preheat. Combine the juice of the lemon, and the next 7 ingredients into a medium bowl. Cut the red pepper into 1 inch squares. Add the red pepper and shrimp to the lemon juice mixture and marinate for 20 minutes, stirring occasionally. While the shrimp marinates, make the salsa. Cut the mango and tomatoes into 1/4 inch chuncks, crush the garlic and shred the ginger. Finely mince the shallot cilantro and mint and add to the mango mixture. Stir together and let sit at room temperature, stirring occasionally. To prepare the kabobs, take your skewers and slide 2 pieces of pepper followed by 1 shrimp, continue this 3 times on each skewer ending with 2 peppers on the top of the skewer. Place the kabobs on the grill and marinate with leftover marinade. These will cook fast, so watch them carefully. It will take about 15 minutes to cook, turning often.
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