MANGO CHILE GLAZED SHRIMP
Provided by Morgan
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over medium-high heat. Once hot, add in the onions and garlic and saute until softened. Then, add in the mango and cook until soft, stirring occasionally.
- Add in the juices, honey, and chile powder and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes
- Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.
- Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a "C" shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.
- Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.
- Brush the side of the skewer facing up with a liberal amount of Mango Chile Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque, and cooked through, but still moist inside.
- Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.
SHRIMP IN MANGO CHILI SAUCE
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.
KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
- For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
- Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
- One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
- Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
- Serve the shrimp with the spicy mango sauce on the side.
MANGO SHRIMP
This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.
Provided by FlemishMinx
Categories Mango
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.
COCONUT SHRIMP WITH MANGO CHILI SAUCE
Coconut Shrimp with Mango Chili Sauce is a great recipe with crispy fried shrimp coated in coconut and dipped in a sweet chili mango sauce
Provided by Cheri Renee
Categories Appetizer Main Course
Number Of Ingredients 9
Steps:
- Put the diced mangos and sweet chili sauce in a blender or food processor and blend until smooth. Set this aside as the dipping sauce.
- Pat the shrimp dry. Crack the eggs in one bowl and beat with a fork. Put the panko, coconut, cornstarch, kosher salt, and pepper in another bowl and stir until combined.
- Fill a small saucepan with vegetable oil 2 inches deep and set over medium heat on the stove until 350 degrees, this should take about 4 to 5 minutes.
- Dip a few shrimp into the egg and then into the panko coconut breading, press the breading slightly so it sticks to the shrimp.
- Gently put a few shrimp into the oil and fry 1 to 2 minutes, remove and place on a plate lined with paper towels. Repeat with remaining shrimp.
- Serve with the mango chili sauce for dipping.
Nutrition Facts : Calories 316 kcal, ServingSize 1 serving
SHRIMP & MANGO APPETIZER WITH CILANTRO-CHILE SAUCE
This recipe for Shrimp and Mango Appetizers with Cilantro-Chile Sauce is so full of flavor and color it's guaranteed to impress your guests!
Provided by Shamila Sobers
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Combine chopped cilantro, lime juice, mayonnaise, serrano, poblano, orange juice, kosher salt, and 1/3 cup oil in a food processor. Process until mostly smooth with flecks of cilantro still visible, about 20 seconds. Transfer to a medium bowl; cover and chill until needed.
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in the refrigerator.
- Preheat large pan over medium-high heat with oil. When oil is hot remove the shrimp from the marinade, and cook until the shrimp turns pink and opaque in the center, about 2 minutes per side. Set aside and allow to cool a few minutes.
- Cut each shrimp into 3 pieces and mix with diced mango.
- Distribute mixture into 6 martini glasses and garnish with a sprig of cilantro.
- Pour some cilantro-chile sauce over each glass before serving or serve sauce on side for guests to pour. Save the rest for another use.
SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
- Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.
GRILLED SHRIMP WITH MANGO-CHILI SAUCE
Yield 4
Number Of Ingredients 0
Steps:
- Preheat the grill to 450 degrees F. (Rainy day? ""Grill"" on top of the stove.)Make the sauce: Puree the green onions and chili pepper in a blender or food processor, then add the remaining ingredients and process until smooth, adding 1-2 tablespoons of water if necessary. (If you used thawed frozen mango, you won't need water.) Set aside 2 tablespoons of the sauce and refrigerate the rest.Spray a nonstick or cast-iron grill pan with nonstick spray. Rinse the shrimp and pat dry. Lightly brush the shrimp with the reserved sauce. Add the shrimp to the hot pan. Cook for three minutes, flip and cook for another 2 minutes, until the shrimp is firm and opaque. Remove from heat, peel as you eat, and serve with dipping sauce.Serving Size: 5-6 shrimp and 1/2 cup of sauce per serving.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE
Make a lavish first course presentation by serving in individual glass bowls or martini glasses. Roasted shrimp are less soggy than boiled shrimp. Recipe by Diane Rossen Worthington.
Provided by gailanng
Categories Brunch
Time 39m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
- Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
- While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
- To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
- To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
- Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.
Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3
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.
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