CURRY SHRIMP, MANGO, RED PEPPER AND ONION KABOBS
A delicious dinner awaits you with these easy kabobs!!
Provided by Tara Noland
Categories Dinner
Time 32m
Number Of Ingredients 10
Steps:
- Mix the curry dip with olive oil, lemon juice, and sugar in a medium bowl. Add the shrimp and toss to coat. Let marinate in the refrigerator for 30 min.
- While skewering on the shrimp etc. cook the basmati rice and keep warm.
- Using wooden skewers, cut to size if needed to fit into the grill pan, start to slide the ingredients onto the skewer in this order, red pepper, shrimp, mango, red onion. Repeat ending with a shrimp.
- Using a nonstick grill pan sprayed with a small amount of cooking spray and heated over medium heat start to grill the shrimp. Place a lid on top, askew to help them cook evenly.
- Cook for 10-12 min. until the shrimp are done. Serve over basmati rice and garnish with green onions.
Nutrition Facts : Calories 507 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 583 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
- Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
SHRIMP WITH AVOCADO-MANGO SALSA
Provided by Marge Perry
Categories High Fiber Backyard BBQ Dinner Lunch Mango Shrimp Avocado Spinach Summer Healthy Couscous Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
SKEWERED SHRIMPS WITH MANGO SALSA
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
- Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
- Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.
GRILLED SHRIMP WITH MANGO SALSA
Steps:
- Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
- Meanwhile, preheat a grill or grill pan to medium-high heat.
- Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
- Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.
YOU'RE JUST 15 MINUTES AWAY FROM SPICY SHRIMP MANGO SALSA
For sunny backyard brunches and late summer evenings where you're craving something delicious, tropical and quick, this spicy shrimp mango salsa is just the ticket. With sweet chunks of mango, juicy pink shrimp and a generous squeeze of lime that ties it all together in under 15 minutes, you'll want to eat this salsa with everything. And the best part is, you can!Related: Strawberry Rhubarb Dessert Empanadas With a Quick Fruit SalsaLike Valerie's shrimp salsa? Try her sriracha-honey oven-fried chicken.
Provided by Valerie Azinge
Categories brunch,dinner,fruit,msn feed,quick and easy,seafood,shrimp,side dishes
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.
- Serve on its own, with cauliflower rice, as a taco or with grilled fish.
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
MANGO SHRIMP SALSA
This is more of a chunky dip that I love to make... In fact this recipe has inspired 2 separate parties in my life; a Caribbean party and a "who can make the best appetizer" night with my friends (by the way, this dip won!) Make it for a special occasion... or throw together a batch and serve it on salad greens - it makes a FANTASIC lunch/dinner salad as well. Enjoy!
Provided by kelycarter_
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Dice the first 3 ingredients into small pieces.
- Finely dice the jalapeño. You can add more to taste.
- Stir in remaining ingredients.
- Refrigerate for an hour before serving.
- Serve with tortilla chips, "Scoops" or on a bed of lettuce.
GRILLED SHRIMP WITH MANGO SALSA
Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.
Provided by Manami
Categories Mango
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SALSA:.
- Combine all ingredients in a bowl.
- Set aside, so they can marry.
- TO MAKE THE SHRIMP:.
- Rinse and drain shrimp; pat dry with paper towels.
- In a bowl, combine shrimp, soy sauce and orange juice.
- Let stand 10 minutes.
- Meanwhile, prepare a grill, oiling the grill rack.
- Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
- Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
- When finished grilling, remove from skewers and place on a serving platter.
FRIED SHRIMP AND MANGO SALSA HAND ROLLS RECIPE BY TASTY
Here's what you need: mango, red onion, bell pepper, avocado, lime juice, olive oil, pepper, salt, cilantro, rice, rice vinegar, sugar, salt, shrimp, flour, egg, panko breadcrumb, oil, nori
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 19
Steps:
- Mix the mango salsa. In a mixing bowl, combine the mango, red onion, bell pepper, avocado, lime juice, and olive oil, salt and pepper to taste, and cilantro. Then, set aside.
- Next, it's time to season the rice. In a large mixing bowl, mix the cooked rice with rice vinegar, sugar, and salt. Set that mixture aside.
- Prepare the shrimp for deep-frying. Season the shrimp with salt and pepper. Coat the shrimp in flour, then eggs and, lastly, panko.
- Fry in oil until crispy and golden brown.
- Finally, it's time to make the hand rolls. First, place the nori sheet in your left hand. Second, spread some rice in the left third of the nori sheet. Then, layer on a few of the fried shrimp, spoon some of the mango salsa over and roll into a cone shape.
- Enjoy!
Nutrition Facts : Calories 860 calories, Carbohydrate 118 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, Sugar 28 grams
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