Mango Habanero Grilled Shrimp Recipes
MANGO-HABANERO SHRIMP
This recipe pairs sweet mango with spicy habanero for an overall fruity flavor that pairs great with the sweet meat of shrimp.
Provided by Joshua Bousel
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place mango, habaneros, lemon juice, ginger, garlic, garam masala, and brown sugar in the jar of a blender. Cover and puree until smooth. Remove lid filler cap, and with the motor running, drizzle in oil. Season with salt to taste.
- Place shrimp in a large resealable bag and pour in marinade. Seal bag and place in refrigerator for 30 minutes to 1 hour. Thread shrimp onto 2 sets of skewers, pushing shrimp together so they're just touching.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place shrimp skewers on grill and cook, turning occasionally, until shrimp are well charred and just cooked through, about 4 to 5 minutes total.
- Transfer shrimp to a cutting board or serving platter and let rest until cool enough to handle. Remove shrimp from skewers and serve immediately.
MANGO HABANERO SHRIMP AND QUINOA PACKETS
This recipe is similar to a quinoa cake and is conveniently divided into individual portions. It's a healthy alternative to a shrimp cake recipe, featuring sweet mango habanero sauce and shrimp prepared with a Mexican twist. A great healthy meal idea for the whole family, it also makes perfect leftovers to bring for lunch.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400° F. Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking. Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA® Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper. Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed. To serve, carefully cut foil packets open. Serve with lime wedges.
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