South Seas Shrimp And Mango Recipes

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SOUTH SEAS MANGO HALIBUT



South Seas Mango Halibut image

This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

2 teaspoons ground coriander
2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds halibut fillets, cut into 1-inch pieces
2 large sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into small wedges
5 tablespoons canola oil, divided
1 can (13.66 ounces) light coconut milk
3 tablespoons tomato paste
2 medium mangoes, peeled and chopped
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.

Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.

SHRIMP AND MANGO CEVICHE



Shrimp and Mango Ceviche image

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

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

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.

SHRIMP WITH MANGO SAUCE



Shrimp with Mango Sauce image

Provided by Arlene Weston

Categories     Fruit     Ginger     Shellfish     Low Fat     Quick & Easy     Low Cal     Mango     Macadamia Nut     Shrimp     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2-inch pieces
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 lb large shrimp, peeled, tails on
1/4 tsp red pepper flakes
1/4 tsp garlic powder

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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