My local grocer, AKA my second home, AKA Publix, has been stocked full of delicious ripe mangoes for the past few weeks. Every time I walk in the store, I see a pile of them by the door on sale for only 4 for $5! I always try to plan my meals around what’s currently in season and, usually, the fruits and veggies your supermarket has on sale are good indicators of what’s fresh and ripe right now. I typically don’t start seeing mangoes arrive till around late May so this is definitely a sweet and juicy surprise! According to an article on FreshFruitPortal.com, Peruvian mangos had an early start and exports have risen by 20%. The article states, “Kent is the primary variety that the country will export. It will make up 95% of exported mangoes” (Fresh Fruit Portal- Peruvian Mangoes). The statement proves to be accurate as you can see in my photo below that I indeed bought a Peruvian Kent mango! So, whether you live in Florida like me and are blessed enough to shop at Publix where shopping is truly a pleasure, or you live literally anywhere else in America- I’m willing to bet mangoes are on sale at your grocery store too.
Once I got home with a bag full of mangoes I realized it was almost dinner time and sliced fruit was simply not going to cut it for me. My best friend came over hoping it was about the hour I’d be whipping up something to eat, (yes, this happens often!) and mentioned she was craving seafood. A brainstorming session happened and, boom! Sweet & Spicy Mango Shrimp over Coconut Sticky Rice was created! See my recipe below for a tropical, coco-nutty, spicy/sweet bowl that’s the perfect way to use up all those mangoes you’ll buy next time you grocery shop!
Sweet & Spicy Mango Shrimp
Ingredients:
- 2 Tbs olive oil
- 1/2 yellow onion chopped
- 3 garlic cloves minced
- 2 Tbs soy sauce
- 2 Tbs lime juice
- 2 teaspoons sriracha (or more according to preference)
- 1 lbs raw, de-veigned, and peeled shrimp
- 2 large mangoes cubed
- Chopped green onions for garnish
- Chopped peanuts for garnish
- Lime wedges for garnish
- Toasted unsweetened coconut for garnish
Directions:
In a large skillet over medium heat, heat up olive oil. Add onion and sauté until softened- about 5 minutes. Add garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine. Once the shrimp are pink and cooked, add the mango cubes and stir until mangoes are warm and juices release, creating a jelly-like sauce.
Coconut Sticky Rice
I served my mango shrimp in a bowl over delicious coconut sticky rice that I cooked according to my cookbook, "Cravings", by Chrissy Teigen. Chrissy Teigen recipes are not available via website so I've written her recipe below for your convenience. You can also follow this link to view the recipe via another blog's post: Chrissy Teigan’s Coconut Rice
Ingredients:
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups jasmine rice, rinsed and drained
- 1 (14 oz) can coconut milk (full-fat, not light)
- 1/4 cup sugar
- 1 1/2 teaspoons kosher salt
Directions:
- In a dry skillet, toast the coconut over medium-low heat, stirring until lightly browned and fragrant- 4-5 minutes. Transfer to a plate to cool.
- In a medium saucepan, combine the rice, coconut milk, 1 3/4 cups water, sugar, and salt and bring to a boil. Reduce the heat to a barely bubbling simmer, cover, and simmer until the rice is cooked and the liquid is absorbed (there may be a layer of coconut cream on the top of the cooked rice, so poke through it to make sure the rice is cooked), about 20 minutes. Remove from heat and fluff with a fork, re-cover the saucepan, and let stand for 5 minutes.
Once you've made the rice, top with the mango shrimp and garnish away with the toasted coconut, chopped peanuts and green onions, fresh lime, or whatever your heart desires!!
Comments
Post a Comment