COCONUT SHRIMP WITH MANGO SALSA
Steps:
- For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
- Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
- Mix together the beer and the self-rising flour in a bowl to make a batter.
- Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
- Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
- Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
- Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
- Continue until all the shrimp are cooked, adding more oil as needed.
- For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
- Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
- Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.
SAUTEED SHRIMP WITH MANGO SALSA
I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.
Provided by Kozmic Blues
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
- Add minced garlic and cook for another couple minutes.
- Next, add the diced mangos and simmer over low heat for another 10 minutes.
- Ad orange juice, brown sugar, salt, pepper and jalapeno.
- Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
- Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
- For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
- Saute in a pan over medium high heat until pink about 7-10 minutes.
- For tuna: preheat saute pan over high heat.
- Season tuna steaks with salt and pepper on both sides.
- Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
- Serve with mango salsa!
SHRIMP WITH MANGO SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients together in a bowl. Season to taste with salt and toss together.
GRILLED SHRIMP WITH MANGO SALSA
Steps:
- Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
- Meanwhile, preheat a grill or grill pan to medium-high heat.
- Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
- Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.
SKEWERED SHRIMPS WITH MANGO SALSA
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
- Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
- Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.
LIME SHRIMP TACOS WITH MANGO SALSA
Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.
Provided by Halla Farhat
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
- Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
- Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
- Serve hot shrimp and salsa over corn tortillas.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g
GRILLED SHRIMP WITH MANGO SALSA
Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.
Provided by Manami
Categories Mango
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SALSA:.
- Combine all ingredients in a bowl.
- Set aside, so they can marry.
- TO MAKE THE SHRIMP:.
- Rinse and drain shrimp; pat dry with paper towels.
- In a bowl, combine shrimp, soy sauce and orange juice.
- Let stand 10 minutes.
- Meanwhile, prepare a grill, oiling the grill rack.
- Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
- Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
- When finished grilling, remove from skewers and place on a serving platter.
PROSCIUTTO SHRIMP WITH TROPICAL MANGO SALSA
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.
Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
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