Recipe: Chipotle Shrimp With Mango Sauce - Lois Ellen Frank

Ingredients

• For the Shrimp
• 2 pounds shrimp, shells and tails removed
• ½ cup, plus 1 tablespoon olive oil, divided
• 8 garlic cloves, thinly sliced
• 1 tablespoon chipotle chile powder or chipotle seasoning
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon freshly chopped chives
• For the Mango Dipping Sauce
• 2 cups (about 1 pound) frozen or fresh ripe mango
• 2 tablespoons honey
• 1 teaspoon fresh lime juice
• Pinch kosher salt

Directions

1. Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight.
2. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups.
3. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat.
4. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

Nutrition

Calories per Serving	146
Total Fat	2.4 g
Saturated Fat	0.5 g
Trans Fat	0.0 g
Cholesterol	142.9 mg

Total Carbohydrates	15.6 g
Dietary Fiber	1.4 g
Total Sugars	12.2 g
Sodium	671.9 mg
Protein	16.3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.