Scallion And Mango Wrapped Shrimp Recipes

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JALAPENO MANGO SHRIMP



Jalapeno Mango Shrimp image

Make and share this Jalapeno Mango Shrimp recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 jalapeno chile, seeded and finely chopped
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
salt
1 1/2 lbs shrimp, shelled and deveined
2 tablespoons brown sugar
2 limes, juice of (about 1/4 cup)
2 mangoes, cut into cubes
1 1/2 cucumbers, peeled seeded and cut into cubes
6 radishes, halved and thinly sliced
2 scallions, sliced
1/4 cup chopped cilantro

Steps:

  • Preheat an outdoor grill or grill pan to medium-high heat. In a large bowl, whisk together the jalapeño, olive oil, cumin and 1/2 teaspoon salt.
  • Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2 to 3 minutes per side; let cool. Halve the shrimp lengthwise.
  • In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro; toss and season with salt.
  • Add the shrimp and toss.

Nutrition Facts : Calories 234.3, Fat 6.2, SaturatedFat 1, Cholesterol 220.9, Sodium 262.8, Carbohydrate 21, Fiber 2, Sugar 16.4, Protein 24.9

MANGO-GLAZED SHRIMP WITH RICED CAULIFLOWER



Mango-Glazed Shrimp with Riced Cauliflower image

Adding vegetables to dinner never tasted so good. We start with riced cauliflower, then bump up the flavor with fresh chiles, herbs and golden cashews. Shrimp glazed in a simple mango sauce ties it all together in a colorful dish that will be a new family favorite and easy alternative to takeout.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Two 10-ounce packages frozen riced cauliflower
2 tablespoons coconut oil
5 scallions, thinly sliced, white and green parts separated
1 serrano chile, thinly sliced
1 teaspoon cumin seeds
Kosher salt
1 pound large shrimp, peeled and deveined
3 cloves garlic, thinly sliced
1/2 cup mango chutney
1/2 cup unsalted roasted cashews, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped
2 teaspoons finely grated lime zest, plus wedges for serving

Steps:

  • Heat the riced cauliflower according to the package directions; set aside.
  • Heat 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high heat. Add the scallion whites and serrano and cook, stirring occasionally, until tender, about 5 minutes. Add the cumin seeds and cook until lightly toasted, 1 minute. Add the cauliflower and 1/2 teaspoon salt and cook, tossing occasionally, until evenly combined and hot throughout, 2 to 3 minutes. Set aside in a large bowl.
  • Wipe out the skillet, set over high heat and add the remaining 1 tablespoon coconut oil. Add the shrimp and cook, flipping once, until lightly browned, 3 to 5 minutes; remove to a plate. Reduce the heat to medium, add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the mango chutney and 1/2 cup water and cook, stirring occasionally, until the sauce is thick and syrupy, about 5 minutes. Remove from the heat, return the shrimp to the skillet and toss to coat.
  • Add the scallion greens, cashews, cilantro and lime zest to the cauliflower mixture and toss well. Divide the cauliflower mixture and shrimp among plates. Serve with lime wedges.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 481 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 28 grams, Sugar 8 grams

SKEWERED SHRIMPS WITH MANGO SALSA



Skewered Shrimps with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 12

8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12 count shrimp, shelled
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt

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.

SCALLION-AND-MANGO-WRAPPED SHRIMP



Scallion-and-Mango-Wrapped Shrimp image

The adobo sauce used to coat the shrimp is slightly smoky with a kick of heat, while the mango adds sweetness and a tinge of acidity. Choose a mango that is just underripe and slightly firm so that it will hold its shape when wrapped around the shrimp.

Provided by Martha Stewart

Categories     Appetizers

Time 15m

Yield Makes 12

Number Of Ingredients 6

12 large shrimp (9 ounces), deveined and peeled, tails left intact
1/2 teaspoon vegetable oil
6 large scallions, green parts only, halved lengthwise
Coarse salt
1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips

Steps:

  • Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.
  • Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.
  • Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.
  • Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)

Nutrition Facts : Calories 72 g, Cholesterol 65 g, Fiber 1 g, Protein 9 g, Sodium 157 g

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