SHRIMP WITH MANGO RECIPES

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COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...



Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce 
1 tablespoon honey 
1 tablespoon lime juice 
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch 
1/2 cup all-purpose flour 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
3 large eggs 
1 cup shredded sweetened coconut flakes 
1 cup panko breadcrumbs 
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

PESTO SHRIMP PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pesto Shrimp Pasta Recipe: How to Make It - Taste of Home image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Nutrition Facts : Calories 393 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 406mg sodium, CarbohydrateContent 47g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

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