Baked Panko Crusted Chipotle Shrimp With a Mango Cream Sauce

What a great appetizer, or even a main course. But I love these as an appetizer because ... if they aren't hot that is perfectly ok. Just a light crusty outside, but a spicy chipolte marinade. Then a creamy sweet mango sauce to dip them in. I just set them on a big plate with the sauce in the middle.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 8 Shrimp appetizers

Ingredients

• 2  lbs  fresh extra large shrimp (peeled, tails on)

• Marinade

• 2  chipoltes in adobo sauce, chopped and mashed
• 2  limes, juice of
• 1⁄2 cup  orange juice
• 2  teaspoons  minced garlic
• 2  teaspoons fresh cilantro, chopped fine
• 1  tablespoon olive oil

• Coating

• 1  cup panko breadcrumbs (pulsed in the food processor to make them a bit finer)
• 2  eggs (beaten)
• 1  tablespoon fresh cilantro
• 4  tablespoons butter (melted)
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper

• Creamy Mango Sauce

• 2  large mangoes, chopped (you can also buy quality frozen mango too if you can not find fresh, which work ok for this)
• 1⁄3 cup sour cream
• 1  tablespoon lime juice
• 1⁄2 teaspoon  of the adobo sauce (more or less according to taste)
• 1  tablespoon honey
• 1⁄2 teaspoon lime zest
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon brown sugar
•  salt

• Garnish

• 1  lime, sliced (optional)
•  fresh cilantro (optional)

Directions

1. Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
2. Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
3. Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
4. So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
5. Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
6. Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.