Mango Habanero Shrimp Recipes

MANGO-HABANERO SHRIMP

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 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.

MANGO HABANERO SHRIMP AND QUINOA PACKETS

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.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.