Sweet and Spicy: Mango Chipotle Shrimp
Posted on September 8, 2009
Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.
A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.
Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!) or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.
Mango Chipotle Shrimp
serves 4
1 1/2 cups mango nectar
4 tbsp lime juice
1/2 tsp chipotle pepper powder (look in spices section)
sea salt and pepper
1 lb shrimp
Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).
Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through
Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.
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4 Responses to “Sweet and Spicy: Mango Chipotle Shrimp”
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Sounds like a perfect quick dinner on the fly – yum!
Love the ingredients in this. Mango is a perfect sweet fruit to balance out the heat from Chipotle flavor. Delish.
Mango and chipotle together… nice combo for shrimp. I love it!
Wow- I cannot wait to try this. And I happen to have a jar of Penzey’s chipotle powder, which I LOVE, in my pantry. Clearly a sign that this is a blog I will want to follow…