Best Shrimp In Mango Chili Sauce Recipes

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MANGO CHILI SHRIMP RECIPE



Mango Chili Shrimp Recipe image

This spicy-but-sweet glazed shrimp is light and flavorful. Grilled to perfection, this mango chili shrimp is perfect as an appetizer, a main dish, in tacos, or in a salad.

Provided by Steph Loaiza

Categories     Main Course

Time 25m

Number Of Ingredients 6

2 large mangos (peeled and diced)
¾ cup chili sauce
1 Tablespoon lime juice
1 Tablespoon honey
⅓ cup fresh cilantro
1 pound large shrimp (peeled and deveined)

Steps:

  • In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
  • Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes.
  • Remove shrimp from the marinade and discard the marinade.
  • Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque.
  • Serve with remaining mango mixture.

Nutrition Facts : Calories 246 kcal, Carbohydrate 30 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1568 mg, Fiber 5 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE



Baked Coconut Shrimp With Spicy Mango Sauce image

In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.

Provided by Dedee Royale

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp, peeled and deveined, tails on
1 cup sweetened coconut, flaked
1 cup panko breadcrumbs
1/2 cup cornstarch
2 egg whites, slightly beaten
1 teaspoon canola oil
2/3 cup onion, finely chopped
1 inch fresh ginger, grated
1 garlic clove, minced
8 ounces mango nectar
1 tablespoon scotch bonnet pepper sauce
4 teaspoons lime juice
1/8 teaspoon salt

Steps:

  • Preheat oven to 375°F
  • Place coconut and panko crumbs in a food processor and pulse a few times to blend.
  • Place crumb mixture into a shallow dish or bowl.
  • In a 2nd bowl beat egg whites lightly.
  • In a 3rd bowl, add cornstarch.
  • One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
  • Pour any leftover egg white evenly over each shrimp.
  • Place shrimp on a lightly greased baking sheet.
  • Spray each shrimp lightly with canola oil.
  • Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
  • Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
  • Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
  • To Prepare Spicy Mango Sauce:.
  • In a small sauce pan, heat 1 tablespoons oil.
  • Add onion, ginger and garlic and saute 3 minutes, stirring.
  • Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
  • Cook 10 minutes to reduce to 3/4 cup.
  • Remove from heat and let stand 10 minutes.
  • Place mixture into a blender and process till smooth.
  • Stir in lime juice and salt. Cool.

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE



Knockout Coconut Shrimp with Spicy Mango Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup mango puree or nectar
1 tablespoon chili paste
1 tablespoon chopped fresh cilantro
Pinch of kosher salt
Juice of 2 limes (about 1/4 cup)
Canola oil, for deep-frying
1 cup all-purpose flour
1 cup packed sweetened coconut flakes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweetened cream of coconut, warm
1 teaspoon hot sauce, such as Calypso
2 eggs
1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied

Steps:

  • For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
  • For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
  • Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
  • One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
  • Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
  • Serve the shrimp with the spicy mango sauce on the side.

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.

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.

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