Best 9 Shrimp With Basil Mango Sauce Recipes

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Step into a culinary adventure as we delve into the tantalizing world of shrimp with basil mango sauce. This delectable dish offers a harmonious blend of flavors, textures, and colors, promising a symphony of sensations on your palate. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this exotic dish, ensuring a delectable outcome that will impress your taste buds and leave your loved ones craving for more.

Here are our top 9 tried and tested recipes!

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.

SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE



Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice image

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Provided by Dave Lieberman

Categories     main-dish

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 23

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Steps:

  • For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
  • For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
  • Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
  • Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
  • Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
  • Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
  • Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD



Spicy Thai Basil Grilled Shrimp with Sour Mango Salad image

Provided by Corinne Trang

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

24 jumbo tiger shrimp (about 10 per pound), deveined
1/4 cup fresh lime (substitution: lemon juice)
1/4 cup palm sugar or granulated sugar
1/4 cup fish sauce
1 large garlic clove, finely grated
1 to 2 fresh red Thai chiles, stemmed, seeded, and minced
1/4 cup packed fresh Thai basil, minced (substitution: mint or cilantro leaves)
2 tablespoons vegetable oil
Sour Mango Salad, recipe follows
4 large green mangos, peeled, halved lengthwise, sliced using an Asian shredder or julienned with a knife
2 large carrots, peeled and julienned
2 red Thai chiles, stemmed, seeded, and sliced into thin rounds
1/4 cup fresh lime juice (substitution: lemon juice)
1/3 cup fish sauce
1/3 cup sugar

Steps:

  • Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
  • In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
  • Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
  • Mix the mangos, carrots, and chiles in a large bowl.
  • For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

MANGO SHRIMP



Mango Shrimp image

This recipe is based on one by Ken Hom. We like it for it's refreshing taste. Also very easy to put together and quick to cook. Don't leave out the sesame oil, I think it is integral to the dish. Preparation time includes refrigerator resting time for shrimp.

Provided by FlemishMinx

Categories     Mango

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb raw shrimp, cleaned, peeled, and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt, plus
1/2 teaspoon salt
1 teaspoon sesame oil, plus
2 teaspoons sesame oil
1/2 teaspoon white pepper
1 lb mango, peeled and cubed
2 tablespoons peanut oil, plus
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fresh ginger, peeled and chopped fine
1 1/2 tablespoons garlic, chopped fine
1 tablespoon rice wine or 1 tablespoon dry sherry
chopped scallion, for garnishing

Steps:

  • In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
  • Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
  • Leave in the refrigerator for 20 minutes.
  • Heat a wok or large frying pan until very hot.
  • Add 2 TBS peanut oil.
  • When the oil is very hot, remove the wok from the heat and add the prawns.
  • Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
  • Remove the shrimp, and discard the oil.
  • Wipe wok with paper toweling, removing all residues.
  • Return the wok to the heat, again heating until very hot.
  • Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
  • Stir fry for 10 seconds.
  • Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
  • Stir-fry for one minute.
  • Add the mango cubes and stir gently for 1 minute to warm them.
  • Stir in 2 tsp sesame oil.
  • Serve with rice, garnished with chopped scallions.

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.

SHRIMP COCKTAIL WITH THREE SAUCES



Shrimp Cocktail with Three Sauces image

At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on
2 small mangoes, peeled and chopped
1/2 lemon, peeled and rind finely chopped (2 teaspoons)
1 teaspoon fresh lemon juice
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced
3/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon spicy stone-ground mustard, preferably Creole
3 tablespoons finely chopped celery
1 1/2 tablespoons finely chopped fresh parsley
1/2 tablespoon finely chopped scallion
Freshly ground black pepper
1 cup chili sauce, such as Heinz
1/2 cup prepared horseradish
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

  • Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
  • Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
  • Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
  • Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
  • Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

BASIL SHRIMP



Basil Shrimp image

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

Provided by Gail Laulette

Categories     Seafood     Shellfish     Shrimp

Time 1h30m

Yield 9

Number Of Ingredients 10

2 ½ tablespoons olive oil
¼ cup butter, melted
1 ½ lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
½ cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

Steps:

  • In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  • Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  • Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g

SAUTEED SHRIMP WITH MANGO SALSA



Sauteed Shrimp With Mango Salsa image

I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.

Provided by Kozmic Blues

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 diced yellow onions (about 1-1 1/2 cups)
1 1/2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 ripe mangoes, peeled, seeded and diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 -2 teaspoon minced jalapeno pepper, to taste
2 teaspoons basil (your choice) or 2 teaspoons mint (your choice)
1 1/2 lbs shrimp or 2 tuna steaks

Steps:

  • Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
  • Add minced garlic and cook for another couple minutes.
  • Next, add the diced mangos and simmer over low heat for another 10 minutes.
  • Ad orange juice, brown sugar, salt, pepper and jalapeno.
  • Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
  • Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
  • For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
  • Saute in a pan over medium high heat until pink about 7-10 minutes.
  • For tuna: preheat saute pan over high heat.
  • Season tuna steaks with salt and pepper on both sides.
  • Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
  • Serve with mango salsa!

SHRIMP IN MANGO CHILI SAUCE



Shrimp in Mango Chili Sauce image

On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup frozen mango chunks
3/4 cup chili sauce
1/4 cup orange marmalade
3 tablespoons coconut milk
1 tablespoon lime juice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 green onions, chopped
1/3 cup coarsely chopped fresh cilantro
1/4 cup chopped cashews
Additional cilantro
Warm cornbread, optional

Steps:

  • Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 895mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 20g protein.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the flavor of your dish will be. This is especially important for the basil and mango, as their flavors are delicate and can easily be overpowered by other ingredients.
  • Don't overcook the shrimp: Shrimp cooks quickly, so it's important not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a variety of vegetables: This recipe calls for bell peppers and onions, but you can also use other vegetables such as carrots, broccoli, or snap peas.
  • Adjust the sauce to your liking: The sauce is slightly sweet and spicy, but you can adjust the flavors to your liking. Add more honey or sugar if you want it sweeter, or add more chili sauce or Sriracha if you want it spicier.
  • Serve immediately: This dish is best served immediately after it is cooked. The shrimp will be most tender and the vegetables will be most crisp.

Conclusion:

This shrimp with basil mango sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The combination of sweet, spicy, and savory flavors is sure to please everyone at the table. With its vibrant colors and fresh ingredients, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to cook shrimp, give this recipe a try.

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