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Chipotle Shrimp with Mango Sauce


Recipe adapted from Lois Ellen Frank

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Rate this recipe 4.4/5 (27 Votes)


  • 2 pounds shrimp, shells and tails removed
  • 1/2 cup, plus 1 tablespoon olive oil, divided
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon chipotle chile powder or chipotle seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped chives
  • 2 cups (about 1 pound) frozen or fresh ripe mango
  • 2 tablespoons honey
  • 1 teaspoon fresh lime juice
  • Pinch kosher salt


Servings 6
Preparation time 15mins
Cooking time 18mins
Adapted from


Step 1

Make the shrimp:
In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight.

While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth.
Transfer to a bowl and set aside. Makes 2 cups.

Remove the shrimp from the refrigerator and discard the garlic.

In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat.

In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking.

Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side.

Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

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