Spicy Mango Shrimp Recipes

COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE

Steps:

• Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
• Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
• While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
• Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
• Serve the shrimp along with the spicy mango sauce together.

SPICY ADOBO SHRIMP SKEWERS WITH MANGO AVOCADO SALSA

Steps:

• In a small bowl, combine the adobo sauce, olive oil, honey, paprika, cumin and salt. Can be made a few days in advance. Cover and chill.
• Place shrimp in a resealable plastic bag or medium bowl. Pour about half of the adobo mixture over shrimp and gently toss until evenly coated. Reserve remaining glaze for serving. Let sit at room temperature 30 minutes or refrigerate up to 1 day ahead.
• On each skewer, thread 4 shrimp, 2 bell pepper squares, 2 poblano pepper squares, 2 pineapple cubes, and 3 red onion wedges in any pattern you like.
• Place skewers on a large, rimmed baking sheet. (Can be assembled 8 hours ahead. Cover and chill. Bring to room temperature before grilling.)
• Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
• Grill skewers until shrimp are opaque in the center, 3-4 minutes per side. Let skewers rest a few minutes before serving. (Alternatively, if weather acts up, preheat oven to 400°F and roast skewers 10-12 minutes.)
• Arrange skewers on platter. Garnish with fresh herbs, if desired. Serve with remaining glaze and Mango Avocado Salsa. Enjoy!
• In a medium bowl, toss all ingredients together until combined. Season to taste with salt and pepper. Serve with Shrimp Skewers and anything else coming off the grill. It's a delicious topping for any protein and, of course, with chips!

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

SPICY MANGO SHRIMP

Steps:

• Preheat the oven to 300 degrees. Spread the coconut on a small baking sheet. Toast for 5 to 10 minutes, until lightly browned. Turn off the oven. Meanwhile, peel the mangoes. Cut enough small pieces to yield 2 cups; reserve/freeze the rest for another use. Cut the onion into 1/2-inch pieces. Mince the garlic. Coarsely chop the basil leaves, discarding the stems. Cut the lime in half. Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 8 minutes, stirring a few times, until softened and beginning to color. Stir in the garlic, crushed red pepper flakes (to taste) and the soy sauce, then squeeze the juice of 1/2 lime over the mixture. Stir in the shrimp; cook for about 3 minutes, stirring a few times, just until they turn pink and opaque. Stir in the basil. Add the mango, stirring to incorporate. Cook just until the fruit has warmed through. Sprinkle with the toasted coconut; divide among individual plates. Squeeze some of the remaining lime half over each portion. Serve right away.