Prep 20 mins
Cook 10 mins
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.
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)
- 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
- 2 tablespoons panko breadcrumbs, bread flakes
- 3 tablespoons fresh cilantro, shredded
- Peel and rinse the shrimp.
- If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
- Put the mango and shrimp together in a bowl.
- 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.
- Add the spices to the marinade and fully blend.
- 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.
- Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
- After you've been sauteeing for a minute or so, add the topping and stir well.
- Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
- This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.