Succulent Shrimp Fresh Mango Shooters

Prep Time
20 min.
Cook Time
12 min.

Recipe courtesy of Isha Nije, FLIK, Compass Group, Hazel Park, MI


  • 1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)
  • Sea salt
  • 1 tsp Sichuan pepper or black peppercorns, crushed
  • 2 tbsp olive oil
  • 1 tsp finely grated fresh ginger
  • Diced ripe mango, 8-16 pieces, as needed
  • Fresh basil or mint leaves, for garnish, optional
  • Juice and zest of one lime
  • raw medium shrimp (41/50 count)
  • 1 tbsp fennel seed, crushed
  • 1 large clove garlic, minced
  • 1 pinch sea salt
  • Zest of 1 lime, for garnish, optional

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  1. Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.
  2. Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.
  3. In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and sauté in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.
  4. Place 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.
Categories: Appetizers