Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa Recipe

Name: Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barbecue sauce; 1/4 cup honey; 1/4 cup lime juice (about 1 1/2 limes); 1/4 cup canola oil; 2 teaspoons Dijon mustard; Pinch red chile flakes; Pinch chile powder; Pinch cayenne pepper; 4 chipotles in adobo; 3/4 cup all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon fresh cracked black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon chili powder; 12 ounces rock shrimp (about 1 1/2 cups); Canola oil, for frying; 1 cup cooked rice noodles, optional, for garnish; 6 lime wheels, optional, for garnish; 4 tablespoons Mango Jicama Salsa, recipe follows; 1 pinch chile threads, optional, for garnish; Lotus chips, optional, for garnish; 2 lime wedges, for service; Cook's Note: Lager-style beer goes great with this recipe.; 1 cup jicama, diced into 1/8-inch pieces; 1 cup ripe mango, diced into 1/8-inch pieces; 1/4 cup 1/8-inch diced red onion; 2 teaspoons minced jalapeno; 1 tablespoon chopped fresh cilantro; 1 tablespoon sweet chili sauce; 1/4 teaspoon sea salt

Servings: persons

1 cup barbecue sauce
1/4 cup honey
1/4 cup lime juice (about 1 1/2 limes)
1/4 cup canola oil
2 teaspoons Dijon mustard
Pinch red chile flakes
Pinch chile powder
Pinch cayenne pepper
4 chipotles in adobo
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
12 ounces rock shrimp (about 1 1/2 cups)
Canola oil, for frying
1 cup cooked rice noodles, optional, for garnish
6 lime wheels, optional, for garnish
4 tablespoons Mango Jicama Salsa, recipe follows
1 pinch chile threads, optional, for garnish
Lotus chips, optional, for garnish
2 lime wedges, for service
Cook's Note: Lager-style beer goes great with this recipe.
1 cup jicama, diced into 1/8-inch pieces
1 cup ripe mango, diced into 1/8-inch pieces
1/4 cup 1/8-inch diced red onion
2 teaspoons minced jalapeno
1 tablespoon chopped fresh cilantro
1 tablespoon sweet chili sauce
1/4 teaspoon sea salt

1
For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
2
For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine.
3
Add the shrimp in batches to the flour and toss gently to coat evenly.
4
Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp.
5
Cook until golden brown, turning as needed, 3 to 4 minutes.
6
Work in batches to avoid crowding.
7
Remove from the oil and drain on a paper towel-lined plate.
8
Divide and add the rice noodles to the bottom of 2 martini glasses.
9
Top the noodles with 3 lime wheels each and set aside until service.
10
Add the shrimp to the reduced sauce and toss gently to coat evenly.
11
Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses.
12
Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired.
13
Serve immediately.
14
Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

685

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 cup barbecue sauce, 1/4 cup honey, 1/4 cup lime juice (about 1 1/2 limes), 1/4 cup canola oil, and more.

Yes, Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa

How did you like this recipe?

Frequently Asked Questions