Mango Habanero Shrimp
Shrimp coated in a spiced flour dredge and pan-seared, finished with a bright mango-habanero glaze. Served with a swappable starch and vegetable base for varied applications.
Ingredients
Method
Pat shrimp dry with paper towels. Combine flour, paprika, garlic powder, salt, and black pepper in a shallow bowl.
Prepare starch base and lightly cook the vegetable component; set aside and keep warm.
Heat oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, coat shrimp in the flour mixture, shaking off excess. Add to the hot skillet and sear 2–3 minutes per side until pink and firm. Transfer to a plate.
In the same skillet, combine diced mango, lime juice, honey, and hot sauce over medium heat. Stir until the sauce thickens slightly, about 2 minutes.
Return shrimp to the skillet and toss gently to coat with the glaze. Cook for 1 minute until heated through.
Distribute cooked starch and vegetables among serving bowls. Top with glazed shrimp. Garnish with green onion and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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