Best Marinated Shrimp With Green Mangoes And Bell Peppers Recipes

Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

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, Pepper and Mango Kabobs in Ginger Marinade image

Provided by Rita1652

Categories Mango

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons minced ginger
2 garlic cloves, minced
1/4 cup rice wine vinegar
1/2 cup lime juice
2 tablespoons brown sugar
1/4 cup oil
1 tablespoon sesame oil
1 -2 tablespoon chopped cilantro
2 lbs large shrimp, peeled and deveined
1 bunch scallion, cut into 1-inch lengths
1 large red bell pepper, cut into 1-inch dice and blanched
1 firm mango, peeled and cubed

Steps:

In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.

Marinated Shrimp with Green Mangoes and Bell Peppers image

Number Of Ingredients 17

1 large green mango, peeled and cut into 1/2-inch pieces
1 small onion, coarsely chopped
4 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 cup coarsely chopped fresh cilantro, including soft stems
16 to 20 fresh jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
1/2 teaspoon ajwain, seeds
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
3 tablespoons vegetable oil
2 small onions, cut in half lengthwise and thinly sliced
1 small red bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1 cup canned tomato sauce
1/4 teaspoon Garam Masala

Steps:

1. In a food processor or blender, process together 14 cup mango, onion, ginger, garlic, and 1/2 cup cilantro to make a smooth paste. Add the ajwain seeds, cayenne pepper, and 1/4 teaspoon salt and process again.2. Place the shrimp in a non-reactive bowl. Add the processed paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 24 hours.3. Meanwhile, heat 2 tablespoons oil in a large nonstick wok or saucepan and cook the onions, stirring, until golden, about 5 minutes. Add the bell peppers and the remaining mango and stir about 3 minutes.4. Add the coriander, fenugreek leaves, and the remaining salt, mix in the canned tomato sauce and cook, stirring, about 2 minutes. Remove from the heat.5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook the shrimp plus the marinade, stirring, until the shrimp are pink and opaque and almost dry, about 7 minutes. Mix into the sauce, add the remaining 1/2 cup cilantro, and cook another 2 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Shrimp and Mango Ceviche image

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.