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Nutrition Facts
Serving Size 1 (284g) Recipe makes 4 servings
Calories 399
Calories from Fat 184		(46%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 307mg		12%
Potassium 421mg		12%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 2.5g	10%
	Sugars 16.5g
Protein 24.3g		48%
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the80srule

Shrimp and Mango Appetizer

Recipe #394474 | 30 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 13, 2009

You would not think shrimp and mango go together at all...but they do so marvelously! I can happily take credit for coming up with this dish all by myself. I had a bag of Nature's Promise frozen diced mango, I used the whole bag which is about 15 oz; I'm sure fresh mango would make this dish even better but I'm too lazy to peel and dice mangoes. Buying frozen just saves me so much time; I'd rather use time and money on the fresh shrimp. I was inspired by seeing how lots of modern chefs today use fruits in dishes, or just individual food items, that were just traditionally savory fare. I didn't have a specific country or regional cuisine in mind, but I guess you could say it's Eastern meets Cajun.

SERVES 4 , 4 cups (change servings and units)

Ingredients

SHRIMP AND MANGO

1 lb medium shrimp (jumbo works fine, but medium are the best for this so they don't overpower the mango)
15 ounces diced mangoes (I use a whole bag of Nature's Promise frozen mango, 3-4 large mangoes if using fresh)

MARINADE

1/3 cup olive oil
2/3 cup dry white wine
1 dash lemon juice
2 teaspoons white pepper
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/8 teaspoon paprika (my measuring spoon isn't that small so I fill the 1/4 spoon about halfway or sprinkle just a little )
1 dash ground black pepper

TOPPING

2 tablespoons panko, bread flakes
3 tablespoons fresh cilantro, shredded

Directions

1
Peel and rinse the shrimp.
2
If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
3
Put the mango and shrimp together in a bowl.
4
In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
5
Add the spices to the marinade and fully blend.
6
Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
7
Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
8
After you've been sauteeing for a minute or so, add the topping and stir well.
9
Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
10
This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.