Best 2 Fried Shrimp And Mango Salsa Hand Rolls Recipe By Tasty Recipes

Craving a delicious and easy-to-make appetizer or snack? Look no further than the tantalizing fried shrimp and mango salsa hand rolls, a culinary masterpiece brought to you by Tasty. These delightful hand rolls combine the crispy texture of fried shrimp, the refreshing sweetness of mango salsa, and the savory crunch of wonton wrappers, creating a symphony of flavors and textures that will tantalize your taste buds. With their vibrant colors and irresistible aroma, these hand rolls are sure to be the star of any party or gathering. Get ready to embark on a culinary adventure as we delve into the step-by-step guide to crafting these delectable fried shrimp and mango salsa hand rolls.

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GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Grilled Shrimp with Mango, Lime and Radish Salsa image

Provided by Tyler Florence

Categories appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

Nutrition Facts : Calories 250 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 235 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 12 grams

AIR FRYER BUTTERFLIED SHRIMP WITH PINEAPPLE AND MANGO SALSA

Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa image

The air fryer does a fine job with these larger shrimp, about 21 to 25 per pound. Butterflying them makes quick work of the cooking time. Serve with this delicious, fruity salsa, or with your favorite dipping sauce.

Provided by Bibi

Time 37m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup diced pineapple
1 cup diced mango
⅓ cup diced red bell pepper
2 tablespoons fresh lime juice
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
¼ cup minced fresh cilantro
sea salt to taste
1 cup ice, or as needed
1 pound raw shrimp
1 large egg
⅛ teaspoon cayenne pepper, or to taste
sea salt to taste
2 cups panko bread crumbs
parchment paper
avocado oil spray
lime slices for garnish (optional)

Steps:

Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
Set a bowl of ice on the work space.
Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 57 g, Cholesterol 219.1 mg, Fat 4.2 g, Fiber 1.8 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 485.1 mg, Sugar 16.6 g

Tips:

For the best results, use fresh, ripe mangoes. If you can't find fresh mangoes, frozen mangoes will also work, but thaw them completely before using.
To make the mango salsa ahead of time, simply combine all of the ingredients in a bowl and refrigerate for at least 30 minutes, or up to overnight. The flavors will meld together and the salsa will taste even better the next day.
If you don't have any wonton wrappers, you can use spring roll wrappers instead. Just be sure to cut them into smaller pieces before filling and rolling.
To make the hand rolls even easier to eat, you can cut them in half before serving.
Serve the hand rolls with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or chili sauce.

Conclusion:

These fried shrimp and mango salsa hand rolls are a delicious and easy-to-make appetizer or snack. They're perfect for a party or potluck, and they're also great for a quick and easy weeknight meal. The combination of crispy shrimp, sweet and tangy mango salsa, and creamy avocado is sure to please everyone. So next time you're looking for a new and exciting way to enjoy shrimp, give these hand rolls a try. You won't be disappointed!