Best 5 Shrimp And Mango Appetizer Recipes

MANGO SHRIMP SALSA RECIPE

Steps:

• Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
• Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
• Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.

SHRIMP MANGO LETTUCE CUPS

Steps:

• In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
• Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
• Add the avocado to the bowl with the rest of the dressing.
• Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
• To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
• Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
• Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.

SHRIMP AND MANGO APPETIZER

Steps:

• Peel and rinse the shrimp.
• If using frozen mango, microwave or steam until thawed but not hot. If using fresh mango, peel and dice them into very small cubes.
• Put the mango and shrimp together in a bowl.
• In a separate bowl, mix the liquids in the marinade together first. I use just a few drops of lemon juice, and for the white wine I recommend for Trader Joe's shoppers, Two-Buck Chuck.
• Add the spices to the marinade and fully blend.
• Coat the shrimp and mango with the marinade and let sit for 10-15 minutes so it can absorb the flavorings. Don't throw out any unused marinade, you need it for sauteeing.
• Transfer the entire contents of the bowl to a large frying pan and sautee on medium high heat.
• After you've been sauteeing for a minute or so, add the topping and stir well.
• Cook until the shrimp are pink and opaque (about 10-15 minutes.) I like them just a little browned.
• This dish is great as both an appetizer and a main meal. It goes great with rice, naan, salads, and many other possibilities.

SHRIMP AND MANGO APPETIZER

Steps:

• Place shrimp in medium size deep bowl.
• For marinade, combine lemon, oil, vinegar, chili sauce, honey, ginger, garlic, and salt in screw top jar. Cover and shake well. Pour over the shrimp and marinate in refrigerator 2 to 4 hours stirring occasionally.
• Drain shrimp; discard the marinade transfer the shrimp to a serving bowl.
• Arrange the lettuce and mango or papaya around the shrimp.