Mango Habanero 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.
MANGO HABANERO GRILLED SHRIMP
Steps:
- To prepare marinade, place the habanero chili, green onion, garlic cloves, ginger, and mango in a blender or food processor. Blend mixture until smooth.
- Turn off the blender and add the cilantro and rice wine vinegar and lime to the mixture.
- Pulse in blender until ingredients are evenly combined.
- Season with salt.
- Reserve 1 cup (240 ml) of marinade for basting and dipping.
- Place the shrimp in a sealable freezer bag, pour marinade over the shrimp and toss to coat.
- Let shrimp marinate in the refrigerator for 1 hour.
- Remove shrimp from marinade and thread 5 shrimp onto 2 soaked bamboo skewers (one skewer through the top of the shrimp, the other through the tail).
- Drizzle shrimp skewers with olive oil and season with salt.
- Preheat barbeque to medium-high heat 375-400 F (190-205 C).
- Brush grill with oil.
- Place a narrow sheet of foil down on the heated grill.
- Place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
- Grill shrimp for one minute or until nicely caramelized and charred.
- Flip shrimp and baste with the reserved sauce set aside earlier.
- Shrimp will be done when they turn pink and opaque.
- Remove shrimp skewers from grill and serve with left over sauce.
- Garnish with cilantro and lime wedges.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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- First prepare the sauce (can be made ahead of time). Add oil, habanero peppers, mangoes, garlic, apple cider vinegar, and onions to a large sauce pan and stir over medium-high heat until onions are translucent.
- Stir in vinegar, ginger, brown sugar, and salt. Bring to a boil and cook for 10 minutes, then reduce to medium and simmer for 10 minutes. Transfer sauce to a blender or food processor and blend until very smooth.
- Preheat oven to 400 degrees and grease a large baking sheet. Arrange shrimp in a single layer on baking sheet. Bake for 10-12 minutes until hot throughout and crisp on the outside.
- Toss shrimp in the mango habanero sauce. If desired, serve with additional diced mango, chopped cilantro, and lime wedges for drizzling on top.
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