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.
Yield: 4 servings
Mango Chipotle Shrimp
Prep Time:
15 minutes
Cook Time:
10 minutes
Additional Time:
4 hours
Total Time:
4 hours 25 minutes
Ingredients
- 1 ½ cups mango nectar
- 4 tablespoon lime juice
- ½ teaspoon chipotle pepper powder, (look in spices section)
- sea salt and pepper
- 1 lb shrimp
Instructions
- 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.
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...