Chef Adrianne Calvo’s Mango Habanero Glazed Shrimp With Cucumber Salsa Verde Celebrate Mango Season by Chef Adrianne Calvo
Seafood Appetizers Dinner
3 years ago
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Mango season is here! These mango and habanero glazed shrimp with cucumber salsa verde are fast, easy and outrageously delicious!
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- canola oil
- 1/2 cup ripe mango, peeled and cubed
- 1/4 cup white distilled vinegar
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cilantro
- 1/2 habanero pepper
Cucumber Salsa Verde
- 1/2 cup cucumber
- 1/2 cup parsley
- 1/4 cup white onion
- kosher salt and freshly ground pepper, to taste
Here’s how to make it:
- In a small stock pot, add mango, vinegar, sugar, lemon juice, cilantro and habanero pepper. Bring to a boil. Turn off heat and then pour mixture into a blender. Pulse and then blend until smooth.
- In a food processor, blend cucumber, parsley, onion, salt, and pepper. Set aside.
- On a clean work surface, season shrimp generously with garlic salt, paprika and black pepper.
- Heat up a large skillet to medium high heat or a grill. Place shrimp in skillet and cook for 3-4 minutes on each side or until they become opaque and the tails become coral colored. Set aside.
- To serve, spoon mango glaze onto the plate, line up shrimp and top each one with cucumber salsa verde. Serves 2.
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Maximum Flavor $28
Garlic Salt $3 & Up
Paprika $3 & Up
Canola Oil $3 & Up
White Vinegar $1 & Up
Sugar $3 & Up
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