Mango Shrimp Recipes

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MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

MANGO SHRIMP



Mango Shrimp image

This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.

Provided by FlemishMinx

Categories     Mango

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb raw shrimp, cleaned, peeled, and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt, plus
1/2 teaspoon salt
1 teaspoon sesame oil, plus
2 teaspoons sesame oil
1/2 teaspoon white pepper
1 lb mango, peeled and cubed
2 tablespoons peanut oil, plus
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fresh ginger, peeled and chopped fine
1 1/2 tablespoons garlic, chopped fine
1 tablespoon rice wine or 1 tablespoon dry sherry
chopped scallion, for garnishing

Steps:

  • In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
  • Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
  • Leave in the refrigerator for 20 minutes.
  • Heat a wok or large frying pan until very hot.
  • Add 2 TBS peanut oil.
  • When the oil is very hot, remove the wok from the heat and add the prawns.
  • Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
  • Remove the shrimp, and discard the oil.
  • Wipe wok with paper toweling, removing all residues.
  • Return the wok to the heat, again heating until very hot.
  • Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
  • Stir fry for 10 seconds.
  • Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
  • Stir-fry for one minute.
  • Add the mango cubes and stir gently for 1 minute to warm them.
  • Stir in 2 tsp sesame oil.
  • Serve with rice, garnished with chopped scallions.

SHRIMP AND MANGO TACOS



Shrimp and Mango Tacos image

This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice
8 corn or flour tortillas

Steps:

  • Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
  • Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams

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.

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.

COCONUT SHRIMP CURRY WITH MANGO



Coconut Shrimp Curry with Mango image

A flavorful shrimp curry sweetened with the use of mango and sweet potato.

Provided by Holly

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 13

1 medium sweet potato, cubed
10 ounces uncooked medium shrimp, peeled and deveined
¾ cup coconut milk
1 (5 ounce) container plain yogurt
3 tablespoons tomato paste
2 ½ tablespoons curry powder
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
⅛ teaspoon cayenne pepper
1 red bell pepper, chopped
1 mango, cubed
2 cups cauliflower, or more to taste
2 cups cooked rice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
  • Bake in the preheated oven until fork-tender, about 30 minutes.
  • Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
  • Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
  • Serve curry over cooked rice.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g

MANGO SHRIMP STIR-FRY



Mango Shrimp Stir-Fry image

As you know, most shrimp stir-fry recipes are quick and easy. This one is both, and a must-try for mango lovers.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mango nectar
2 Tbsp. A.1. Thick & Hearty Sauce
1/4 tsp. Chinese five-spice powder
1/8 tsp. crushed red pepper
2 Tbsp. oil
3/4 lb. uncooked deveined peeled medium shrimp
1 large carrot, cut into thin matchlike sticks
2 Tbsp. minced fresh ginger
1-1/2 cups trimmed snow peas
1 red bell pepper, cut into thin strips
2 cups fresh bean sprouts
1 mango, cut into 1/2-inch pieces

Steps:

  • Mix first 4 ingredients until blended. Refrigerate until ready to use.
  • Heat oil in wok or large deep skillet on medium-high heat. Add shrimp, carrots and ginger; stir-fry 2 min. Add snow peas, bell peppers and 1/4 cup mango nectar mixture; stir-fry 2 min.
  • Add bean sprouts and mangos; stir-fry 1 min. or until shrimp turn pink and bell peppers are crisp-tender. Spoon into serving bowl; stir in remaining mango nectar mixture.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

SHRIMP IN MANGO CHILI SAUCE



Shrimp in Mango Chili Sauce image

On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup frozen mango chunks
3/4 cup chili sauce
1/4 cup orange marmalade
3 tablespoons coconut milk
1 tablespoon lime juice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 green onions, chopped
1/3 cup coarsely chopped fresh cilantro
1/4 cup chopped cashews
Additional cilantro
Warm cornbread, optional

Steps:

  • Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.

RUM-GLAZED SHRIMP AND MANGO



Rum-Glazed Shrimp and Mango image

This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress (about 12 ounces), tough stems trimmed

Steps:

  • Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
  • Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
  • Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
  • In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
  • To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Nutrition Facts : Calories 235 g, Fat 8 g, Fiber 1 g, Protein 12 g

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From ricardocuisine.com


AMAZING STOVE-TOP MANGO JERK SHRIMP. - CARIBBEANPOT.COM
2018-06-20 Turn the heat up to med/high now and add the seasoned shrimp, stir well. The goal is to NOT over cook the shrimp, so I’d recommend using a wide pan (this way there’s a lot of room to cook evenly). Add the diced mango and the grated ginger. Stir well. Cook for about 4-5 minutes, depending how large the shrimp are that you used.
From caribbeanpot.com


MANGO SHRIMP LETTUCE WRAPS | THE RECIPE CRITIC
2016-01-15 In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two. Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together. Return to pan and add shrimp. Cook 3-4 minutes until shrimp are cooked through and pink.
From therecipecritic.com


MANGO SHRIMP - SUEANDGAMBO.COM
In a bowl, add the shrimp, salt, white pepper, corn starch and mix together. STEP 2 – MAKE THE SAUCE In a bowl, add the sugar, sherry cooking wine, soy …
From sueandgambo.com


QUICK & EASY MANGO AND SHRIMP SALAD RECIPE | DIETHOOD
2015-07-08 Cook the shrimp. Combine shrimp, olive oil, salt and pepper in a bowl. Preheat grill pan to medium-high heat and cook shrimp for 2-3 minutes. Remove from pan and toss with lime juice. Prepare the salad. In a large bowl combine all …
From diethood.com


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Top Asked Questions

How to cook Spicy Mango shrimp?
Spicy Mango Shrimp Recipe. An easy seafood dinner perfect for summer. Ingredients. Instructions. In a large frying pan, heat 2 TBS Olive oil over medium heat. Add onion and garlic and saute until they start turning golden brown. Add soy sauce, basil, red pepper, lime juice. Stir and cook for just about 3 minutes.
What is in a mango shrimp salad?
This mango shrimp salad is packed with whole, healthy ingredients including shrimp, mango and some garden fresh veggies. Large shrimp – Shrimp should be peeled and de-veined, though I do leave the tails on. Extra virgin olive oil – For cooking the shrimp. Lime juice – Fresh only! No bottled juice for this recipe.
What is the best way to make fried shrimp?
In a large frying pan, heat 2 TBS Olive oil over medium heat. Add onion and garlic and saute until they start turning golden brown. Add soy sauce, basil, red pepper, lime juice. Stir and cook for just about 3 minutes. Add shrimp. If frozen, cook until heated. If fresh, cook through. Should be just about 4-5 minutes. Finally, add in mango.
How do you cook Shrimp curry with sweet potato and mango?
A flavorful shrimp curry sweetened with the use of mango and sweet potato. Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet. Bake in the preheated oven until fork-tender, about 30 minutes. Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.

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