Best Spicy Mango Jalapeno Shrimp Recipes

Jalapeno Mango Shrimp image

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

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.