Best 9 Shrimp And Mango Appetizer Recipes

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Indulge in the tropical flavors of shrimp and mango with this tantalizing appetizer recipe. The sweet and juicy mango perfectly complements the succulent shrimp, creating a delightful combination that will impress your guests. This easy-to-follow recipe guides you through each step, ensuring a flavorful and stunning dish that is perfect for any occasion. From selecting the freshest ingredients to assembling the appetizer, we provide detailed instructions to help you achieve culinary success. Get ready to embark on a flavor-filled journey as we explore the best recipe for a shrimp and mango appetizer.

Let's cook with our recipes!

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

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.

SHRIMP WITH BASIL-MANGO SAUCE



Shrimp with Basil-Mango Sauce image

Instead of serving cold shrimp with cocktail sauce, prepare this simple basil sauce and top it with tender cooked shrimp. It's a fun and fancy appetizer. -Ken Hulme, Prescott, Arizona

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1 medium ripe mango or 2 medium peaches, peeled and sliced
2 to 4 tablespoons minced fresh basil
1 tablespoon lemon juice
12 cooked medium shrimp, peeled and deveined
1 tablespoon butter
Basil sprigs, optional

Steps:

  • In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside., Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 134mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 13g protein.

MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP AND MANGO SUMMER ROLLS



Shrimp and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 8 rolls

Number Of Ingredients 13

Kosher salt
16 medium peeled and deveined shrimp
2 medium ripe mangoes, peeled, pitted and sliced into 1/4-inch-thick matchsticks
Juice of 2 limes
2 tablespoons fish sauce
1 to 1 1/2 teaspoons sambal oelek or hot sauce
Freshly ground black pepper
8 rice paper wrappers
1 bunch Thai basil or regular basil leaves
Juice of 2 limes
1 Thai bird chili, thinly sliced
2 tablespoons fish sauce
2 tablespoons thinly sliced scallions

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 SKEWERS WITH GUAVA-LIME GLAZE



Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Categories     Fruit     Ginger     Shellfish     Backyard BBQ     Lime     Mango     Shrimp     Bell Pepper     Summer     Grill     Grill/Barbecue     Guava     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

Steps:

  • Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
  • Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

GRILLED SHRIMP WITH PINEAPPLE AND MANGO



Grilled Shrimp with Pineapple and Mango image

"Grilled shrimp on the barbie" -- the easy way, with pineapple. Plate with your favorite rice and steamed green beans for a yummy, healthy meal.

Provided by swftjwl

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 6

Number Of Ingredients 11

1 pound frozen peeled and deveined medium shrimp, thawed
aluminum foil cut into large squares
1 (16 ounce) bag frozen mango chunks
1 ½ cups frozen pineapple chunks
2 onions, sliced
2 tomatoes, cut into wedges
2 tablespoons olive oil, or as needed
2 tablespoons Worcestershire sauce, or to taste
½ teaspoon lemon-pepper seasoning, or to taste
½ teaspoon garlic powder, or to taste
salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
  • Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 19.3 g, Cholesterol 115 mg, Fat 5.4 g, Fiber 2.6 g, Protein 13.7 g, SaturatedFat 0.9 g, Sodium 257.4 mg, Sugar 13.8 g

SHRIMP AND MANGO APPETIZER



Shrimp and Mango Appetizer image

You would not think shrimp and mango go together at all...but they do so marvelously! I can happily take credit for coming up with this dish all by myself. I had a bag of Nature's Promise frozen diced mango, I used the whole bag which is about 15 oz; I'm sure fresh mango would make this dish even better but I'm too lazy to peel and dice mangoes. Buying frozen just saves me so much time; I'd rather use time and money on the fresh shrimp. I was inspired by seeing how lots of modern chefs today use fruits in dishes, or just individual food items, that were just traditionally savory fare. I didn't have a specific country or regional cuisine in mind, but I guess you could say it's Eastern meets Cajun.

Provided by the80srule

Categories     One Dish Meal

Time 30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

1 lb medium shrimp (jumbo works fine, but medium are the best for this so they don't overpower the mango)
15 ounces diced mangoes (I use a whole bag of Nature's Promise frozen mango, 3-4 large mangoes if using fresh)
1/3 cup olive oil
2/3 cup dry white wine
1 dash lemon juice
2 teaspoons white pepper
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/8 teaspoon paprika (my measuring spoon isn't that small so I fill the 1/4 spoon about halfway or sprinkle just a little )
1 dash ground black pepper
2 tablespoons panko breadcrumbs, bread flakes
3 tablespoons fresh cilantro, shredded

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.

Nutrition Facts : Calories 399.9, Fat 20.5, SaturatedFat 3, Cholesterol 172.8, Sodium 307.6, Carbohydrate 23.8, Fiber 2.5, Sugar 16.5, Protein 24.3

SHRIMP AND MANGO APPETIZER



Shrimp and Mango Appetizer image

Make and share this Shrimp and Mango Appetizer recipe from Food.com.

Provided by southern chef in lo

Categories     Papaya

Time 4m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs peeled cooked shrimp
1/4 cup lemon juice concentrate
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons chili sauce
1 tablespoon honey
1 teaspoon of grated fresh ginger
1 garlic clove, finely chopped
1/4 teaspoon salt
kale or lettuce
1 medium mangoes or 1 medium papaya, peeled seeded and sliced

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.

SHRIMP WITH MANGO SAUCE



Shrimp with Mango Sauce image

Provided by Arlene Weston

Categories     Fruit     Ginger     Shellfish     Low Fat     Quick & Easy     Low Cal     Mango     Macadamia Nut     Shrimp     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

4 tsp canola oil
1/2 cup chopped red onion
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
3/4 tsp salt
1/4 tsp allspice
1/4 tsp ground cumin
1/8 tsp cinnamon
1 mango, peeled, pitted and cut into 1/2-inch pieces
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 lb large shrimp, peeled, tails on
1/4 tsp red pepper flakes
1/4 tsp garlic powder

Steps:

  • Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

Tips:

  • Choose the right shrimp: Use large, fresh shrimp for the best results.
  • Cook the shrimp properly: Do not overcook the shrimp, as this will make them tough. Cook them just until they are pink and opaque.
  • Use ripe mangoes: Ripe mangoes will be sweet and flavorful. If you are using unripe mangoes, you can ripen them by placing them in a paper bag with an apple or banana.
  • Chill the shrimp and mango salad before serving: This will help the flavors to meld and will make the salad more refreshing.
  • Garnish with fresh herbs: Fresh herbs, such as cilantro or mint, will add a pop of color and flavor to the salad.

Conclusion:

Shrimp and mango salad is a delicious and refreshing appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet, spicy, or tangy, there is a recipe out there for you. So next time you are looking for a quick and easy appetizer, give shrimp and mango salad a try.

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