Mango Shrimp Recipe

Name: Mango Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe tomatoes, cut in 1/4 inch dice; 2 medium mangoes, cut in 1/2 inch dice; 2 -3 roasted jalapeno peppers, stemmed,seeded and chopped; 13-½ cup chopped cilantro leaf; 3 tablespoons lime juice; 1 small red bell pepper, diced; 1 small red onion, diced; kosher salt; fresh ground black pepper; 1 lb shrimp, peeled and deveined,tails left on if desired; ½ cup tequila; salt and pepper; 1 tablespoon olive oil; 2 cloves garlic, chopped; 4 cups cooked basmati rice

Servings: persons

1 large ripe tomatoes, cut in 1/4 inch dice
2 medium mangoes, cut in 1/2 inch dice
2 -3 roasted jalapeno peppers, stemmed,seeded and chopped
13-½ cup chopped cilantro leaf
3 tablespoons lime juice
1 small red bell pepper, diced
1 small red onion, diced
kosher salt
fresh ground black pepper
1 lb shrimp, peeled and deveined,tails left on if desired
½ cup tequila
salt and pepper
1 tablespoon olive oil
2 cloves garlic, chopped
4 cups cooked basmati rice

1
Make salsa by combining all salsa ingredients.
2
Adjust seasoning to taste by adding more jalapeno peppers (or leaving seeds on), cilantro, salt and pepper.
3
Cover and set aside at room temperature 30 to 60 minutes.
4
Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.
5
Drain well, reserving tequila.
6
Pat shrimp dry and season well with salt and pepper.
7
In a large, non-stick skillet, heat oil over medium-high heat.
8
Add shrimp and garlic.
9
Shake pan and turn shrimp to cook evenly, about 1 minute on each side.
10
Add tequila and cook 2 minutes longer.
11
Remove from heat.
12
To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.
13
Put over rice with the former method.
14
Serve rice on the side.

946

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 large ripe tomatoes, cut in 1/4 inch dice, 2 medium mangoes, cut in 1/2 inch dice, 2 -3 roasted jalapeno peppers, stemmed,seeded and chopped, 13-½ cup chopped cilantro leaf, and more.

Yes, Mango Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mango Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions