Yesterday I made some great Jamaican Jerk Fried Chicken and Mango Chutney.
Well I had a lot of left over chutney and I decided to make my Mango Grilled Shrimp Tacos to use up all that leftover chutney.
I took my Mango Chutney added a chiptole pepper a little extra seasonings and marinated some jumbo shrimp for about 30 minutes.
In my cast iron pan, I heated a little olive oil and sauteed the shrimp for about 3-4 minutes per side.
I took more mango chutney and created a sauce, which included mango chutney, mango juice, more chiptole peppers, Asian sambal, sour cream and a little Greek yogurt. All you have to do is blend this together and it’s done.
I lightly fried my taco shells in a little olive oil, you could also just heat them in the microwave for about 30 seconds. Place some slaw on the bottom of the shell and top it with shrimp. Enjoy!
Mango Shrimp Tacos
Prep Time: 10 minutes + 30 minutes to marinate
Cook Time: 10 minutes
Total Time: 50 minutes
1 lb shrimp, peeled and deveined
1/2 c. mango chutney
1 chipotle pepper
1 tsp. creole seasoning
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
spicy mango sauce (recipe below)
shredded cabbage slaw (recipe below)
extra virgin olive oil
In a large bowl place peeled and deveined shrimp and set aside. In a blender add chutney, chiptole pepper and all spices and blend well. Pour sauce over shrimp and mix well. Marinate shrimp for 30 minutes covered in the refrigerator.
Heat a cast iron pot over medium heat, add olive oil.
Grill shrimp 3-4 minutes on each side.
Serve shrimp in warmed taco shells, top with shredded cabbage and spicy mango sauce. Enjoy.
Spicy Mango Sauce
Place all ingredients in a blender and mix well. Refrigerate until ready to use.
Shredded Cabbage Slaw
2 c. shredded cabbage
Half of the spicy mango sauce.
Mix well, chill until ready to serve.