A vibrant dish featuring succulent shrimp coated in a luscious mango habanero glaze, offering a perfect balance of tropical sweetness and fiery heat.
The Swicy Trend: Sweet & Spicy!
A vibrant dish featuring succulent shrimp coated in a luscious mango habanero glaze, offering a perfect balance of tropical sweetness and fiery heat.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 cup mango diced
- 0.5 medium habanero pepper finely minced (remove seeds for less heat)
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 0.25 cup rice vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- 2 tbsp fresh cilantro chopped
- 1 lime cut into wedges for serving
Instructions
- Prepare the mango habanero sauce: In a small saucepan, combine diced mango, minced habanero, minced garlic, grated ginger, rice vinegar, honey, and soy sauce. Bring to a simmer over medium heat.
- Cook the sauce for 5-7 minutes, until mango softens. Use an immersion blender or transfer to a regular blender and blend until smooth. Return the sauce to the saucepan.
- Stir in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens. Set aside.
- Pat the shrimp dry with paper towels. Heat olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp to the hot skillet and cook for 2-3 minutes per side, or until pink and opaque.
- Pour the thickened mango habanero sauce over the cooked shrimp. Toss gently to coat the shrimp evenly.
- Serve immediately, garnished with fresh cilantro and lime wedges.
Notes
Adjust habanero for desired heat; remove seeds and veins for a milder spice. Serve with coconut rice, quinoa, or a fresh green salad to complete the meal. For extra color and flavor, consider adding diced red bell pepper or pineapple chunks to the sauce.
