Chipotle Shrimp with Mango Sauce

Recipe adapted from Lois Ellen Frank

Photo by dee b.
Adapted from tastingtable.com

PREP TIME

15

minutes

TOTAL TIME

18

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

18

minutes

SERVINGS

6

servings

Adapted from tastingtable.com

Ingredients

  • 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

Directions

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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