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.

SPICY SHRIMP TEMPURA



Spicy Shrimp Tempura image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1 cup white medium-grain rice, such as Calrose
One 13.5-ounce can coconut milk
1 1/2 red bell peppers, diced
1 jalapeno, sliced with seeds
1 cup sugar
1/4 cup cider vinegar
1 to 2 pinches red pepper flakes
1 tablespoon liquid pectin
1 avocado, sliced
1 cucumber, seeded and sliced
1 fresh mango, chopped
1/4 of a fresh jalapeno, sliced
6 sprigs fresh cilantro, plus more for garnish
3 green onions, chopped, plus more for garnish
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon chili paste
Pinch black pepper
8 large shrimp or tiger prawns
1 1/2 cups rice flour
1 1/2 to 2 cups carbonated water
Canola oil, for frying

Steps:

  • For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
  • Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
  • For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
  • For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
  • For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water.
  • Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it.
  • Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go!
  • Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time.
  • When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
  • Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.

SPICY MANGO JALAPENO SHRIMP



SPICY MANGO JALAPENO SHRIMP image

Categories     Shellfish     Sauté     Quick & Easy     Low Sodium

Yield 4 4

Number Of Ingredients 6

Ingredients:
6 Tbsp of water
2 Tbsp of olive oil
3 Tbsp of Chato Loco Mango Jalapeno Jelly
1 Onion diced
15 medium size Shrimps

Steps:

  • Preparation In a large skillet heat up the oil over medium heat, add the diced onions, sautee for 2 minutes, add the shrimp let it cook for 2 minutes add the mango jalapeno jelly keep turning the shrimp add a pinch of salt and pepper and serve over rice. The mango jalapeno jelly is the key ingredient!

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

SPICY MANGO JALAPENO SALSA



Spicy Mango Jalapeno Salsa image

Make and share this Spicy Mango Jalapeno Salsa recipe from Food.com.

Provided by Shelly Goodman Wrig

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups cubed mangoes
2 diced jalapenos (seeded)
2 tablespoons minced cilantro
2 tablespoons lime juice
1 dash cayenne pepper
2 teaspoons sugar (depending on how sweet the mango is)

Steps:

  • Mix all ingredients.

Nutrition Facts : Calories 119.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 31.2, Fiber 3.2, Sugar 26.9, Protein 1

SPICY MANGO SALAD WITH JALAPENO



Spicy Mango Salad with Jalapeno image

Sweet and spicy - that's how I like my mango salad. It goes great with meat or fish dishes. Adjust the spice according to your personal taste.

Provided by Nanda

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 mango - peeled, seeded, and diced
½ jalapeno pepper, seeded and minced
¼ small onion, chopped
⅛ green bell pepper, chopped
2 teaspoons finely chopped mint, or to taste
1 tablespoon lemon juice, or as needed
1 teaspoon honey
½ teaspoon red pepper flakes, or to taste

Steps:

  • Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 18.3 g, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 15.1 g

SPICY MANGO SAUCE



Spicy Mango Sauce image

Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 2

Number Of Ingredients 7

¾ cup finely minced mango
¼ cup seasoned rice vinegar
juice from one lime
½ small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

Steps:

  • Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g

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