Spicy Mango Jalapeno Shrimp Recipes

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SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE



Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice image

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Provided by Dave Lieberman

Categories     main-dish

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 23

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Steps:

  • For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
  • For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
  • Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
  • Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
  • Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
  • Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
  • Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

JALAPENO MANGO SHRIMP



Jalapeno Mango Shrimp image

Make and share this Jalapeno Mango Shrimp recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 jalapeno chile, seeded and finely chopped
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
salt
1 1/2 lbs shrimp, shelled and deveined
2 tablespoons brown sugar
2 limes, juice of (about 1/4 cup)
2 mangoes, cut into cubes
1 1/2 cucumbers, peeled seeded and cut into cubes
6 radishes, halved and thinly sliced
2 scallions, sliced
1/4 cup chopped cilantro

Steps:

  • Preheat an outdoor grill or grill pan to medium-high heat. In a large bowl, whisk together the jalapeño, olive oil, cumin and 1/2 teaspoon salt.
  • Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2 to 3 minutes per side; let cool. Halve the shrimp lengthwise.
  • In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro; toss and season with salt.
  • Add the shrimp and toss.

Nutrition Facts : Calories 234.3, Fat 6.2, SaturatedFat 1, Cholesterol 220.9, Sodium 262.8, Carbohydrate 21, Fiber 2, Sugar 16.4, Protein 24.9

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