I've never needed an excuse to eat pan seared shrimp but if there was one it would be this dipping sauce. Made with fresh mango, ginger, cilantro and lime (a few of my favourite things), I can't seem to stop eating it with virtually everything (except for maybe my morning coffee but even there, I feel myself weakening).
You can serve up this refreshing spring dip to guests on an appetizer plate surrounded by toothpick skewered shrimp or prepare the shrimp as a starter on a salad plate, as desired. Either way, I'm quite sure you'll enjoy.
Seared Pepper Shrimp with a Spicy Mango-Lime Dipping Sauce
- 1 large bag of frozen unpeeled, uncooked shrimp (about 40 pieces)
- 1 tsp coarse black pepper
- 1 ripe mango, peeled and coarsely chopped
- 1/2 cup orange juice, dilute
- 1 large nub of fresh ginger, grated to about 2 Tbsp
- Zest of one lime
- Juice of one lime
- 1 or 2 tsp hot sauce, such as sriracha (Thai hot sauce)
- 1/4 cup fresh cilantro, chopped
Thaw whatever portion of shrimp you plan on using, leaving the remaining shrimps in the freezer. The way I thaw shrimp is to place it in a bowl submerged in cold water in the sink. This accelerates the process and generally leads to good results. Peel and set aside thawed shrimp.
Meanwhile gather all ingredients for mango-lime dipping sauce: mango, orange juice, ginger, lime juice, lime zest, chili sauce and cilantro and place in a blender.
Blend ingredients until desired consistency is achieved. Transfer mango-lime dipping sauce into a container and place in fridge while preparing shrimp.
Warm a large skillet over medium-high heat on stove with some grape seed or coconut oil (a stable heat resistant oil). Once the skillet is good and hot, toss in shrimp. Sprinkle shrimp with black pepper and sea salt and then flip and do the same on the other side until shrimp is cooked through (it will not take long).
Transfer mango-lime dipping sauce into a decorative bowl and surround with warm shrimp.