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Mango Shrimp

Tuesday, May 20, 2025 11:43

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I served this appetizer at my Mother’s Day lunch a couple of weeks ago. Sometimes I go beyond Mediterranean cuisine, and for good reason. When a dish is that tasty – it must be shared.

Such is the case with Mango Shrimp – more accurately it’s a shrimp served with a mango sauce. Shrimp on its own is good but with this mango sauce – you’ll lick the sauce off the plate! It’s the star of this dish.

Mango ShrimpRecipe by Peter MinakiCuisine: FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Mango Sauce
2 cups mango juice (del Monte mango nectar)
5 cloves of garlic, smashed
1/2 cup diced white onion
1 tbsp. grated ginger
1/4 cup white vinegar
2 Tbsp. honey
1/8 tsp. white pepper
1/2 tsp. sea salt
zest and juice of 1 lime
squirt of your favourite hot sauce
Shrimp
24 shrimp (16-20 size), peeled and deveined
1/4 cup olive oil
Club House Roasted Red Pepper and Garlic Seasoning
Garnish
1/3 cup chopped fresh parsley

Directions

Add all the sauce ingredients (except for lime and hot sauce) and bring up to a boil over medium heat. Simmer for 15 minutes. Remove from the heat, add lime zest and juice and allow to cool (sauce will thicken as it cools. Taste, adjust seasoning and hot sauce to taste. Pour through a strainer and discard any solids.
Place your shrimp in bowl with oil and seasoning and toss to coat. Allow to marinate for 15 minutes.
Place under your broiler or grill until the shrimp are pink and the flesh is opaque (and the shrimp have curled to a C-shape).
Place shrimp on a platter, drizzle mango sauce on top and garnish with chopped parsley

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