Spicy Mango Chili Glazed Shrimp
Ingredients
- 2 lbs shrimp, peeled and deveined
- 1 handful fresh cilantro, chopped, to garnish
- 2 green onions, chopped, to garnish
Mango Chili Glaze
- 1 tablespoon canola oil
- 3 cloves garlic, chopped
- ½ red onion, chopped
- 2 small ripe mangos, chopped
- ¼ cup orange juice
- ¼ cup pineapple juice
- 2 tablespoons honey
- ¼ teaspoon chile de arbol powder
- Kosher salt and freshly grounded black pepper, to taste
- 1 small handful fresh cilantro
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Instructions
- Heat the oil in a large over medium-high heat.
- Once hot, add in the onions and garlic and saute until softened
- Add in the mango and cook until soft, stirring occasionally.
- Add in the orange and pineapple juices, honey and chili powder and cook for 5 minutes, stirring frequently. Season with salt and pepper.
- Let cool for 5 minutes.
- Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.
- Thread the shrimp onto metal or soaked wooden skewers through the tops and bottoms (so the shrimp is in a “C” shape.) Once all the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.
- Lay the shrimp skewers on grill pan over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.
- Brush the side of the skewer facing up with a liberal amount of Mango Chili Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque and cooked through, but still moist inside.
- Serve the shrimp warm with additional Mango Chili Sauce. Garnish with cilantro and green onion.
- Enjoy!
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