Chef Adrianne Calvo’s Mango Habanero Glazed Shrimp With Cucumber Salsa Verde Celebrate Mango Season by Chef Adrianne Calvo
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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