Spicy Chipotle Mango Shrimp With Succotash Recipe

Name: Spicy Chipotle Mango Shrimp With Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (10-inch) bamboo skewers; 1 ripe mango, peeled, pitted and roughly chopped; 1 chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce; 1 tablespoon water; 4 ears fresh corn, husks and silk removed; 2 tablespoons olive oil, divided; 1 leek, cut lengthwise in half, then thinly sliced crosswise; 3/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 jalapeno pepper, seeded and minced; 1 red bell pepper, finely chopped; 1/2 cup fresh or frozen lima beans; 16 large (16-20 count) peeled and deveined shrimp

Servings: persons

8 (10-inch) bamboo skewers
1 ripe mango, peeled, pitted and roughly chopped
1 chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce
1 tablespoon water
4 ears fresh corn, husks and silk removed
2 tablespoons olive oil, divided
1 leek, cut lengthwise in half, then thinly sliced crosswise
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 jalapeno pepper, seeded and minced
1 red bell pepper, finely chopped
1/2 cup fresh or frozen lima beans
16 large (16-20 count) peeled and deveined shrimp

1
["Place skewers in large dish and cover with water. Let stand 15 minutes. Meanwhile, in food processor, pulse mango, chipotle and adobo sauce, and water until smooth.", "Prepare grill for direct grilling over medium-high heat. Cut corn from cobs. Using back of knife, scrape cobs to release corn ""milk,"" and reserve along with kernels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add leek, salt and pepper; cook 2 minutes, stirring frequently. Add jalapeno and red pepper; cook 2 minutes, stirring occasionally. Stir in lima beans, corn and corn milk. Cook until all vegetables are tender-crisp, about 3 to 4 minutes. Remove from heat and cover to keep warm.", "Double-skewer shrimp, placing 4 shrimp on each set of skewers. Brush shrimp with remaining 1 tablespoon oil. Place shrimp skewers on hot grill rack, and cook until shrimp turn opaque throughout and internal temperature reaches 145u00b0, turning once, about 5 to 6 minutes. Remove from grill and brush with mango-chipotle sauce. Serve immediately over succotash."]

616

kcal

Calories

Fat

Carbs

102

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.

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

You need 13 ingredients. The key ingredients include: 8 (10-inch) bamboo skewers, 1 ripe mango, peeled, pitted and roughly chopped, 1 chipotle pepper in adobo sauce, plus 1-1/2 tablespoons adobo sauce, 1 tablespoon water, and more.

Yes, Spicy Chipotle Mango Shrimp With Succotash 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.

Spicy Chipotle Mango Shrimp With Succotash

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