Sweet and spicy mango habanero popcorn shrimp ready for a main dish or appetizer in just 20 minutes!
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:4servings
Ingredients
1packfrozen Popcorn Shrimp
3tablespoonsvegetable or canola oil
5habanero peppers, (seeds and stems discarded), finely chopped
6mangoes, peeled, pitted, and diced, (1 ½-2 cups diced mango)
1tablespoonminced garlic
3cupsapple cider vinegar
1white onion, diced
¾cupbrown sugar
½teaspoonground ginger
½teaspoonsalt
optional: additional mangoes, chopped cilantro, lime wedges, for serving
Instructions
First prepare the sauce (can be made ahead of time). Add oil, habanero peppers, mangoes, garlic, apple cider vinegar, and onions to a large sauce pan and stir over medium-high heat until onions are translucent.
Stir in vinegar, ginger, brown sugar, and salt. Bring to a boil and cook for 10 minutes, then reduce to medium and simmer for 10 minutes. Transfer sauce to a blender or food processor and blend until very smooth.
Preheat oven to 400 degrees and grease a large baking sheet. Arrange shrimp in a single layer on baking sheet. Bake for 10-12 minutes until hot throughout and crisp on the outside.
Toss shrimp in the mango habanero sauce. If desired, serve with additional diced mango, chopped cilantro, and lime wedges for drizzling on top.
Notes
Serves 3 for a main dish, or 6 for an appetizer.Pro tip: make your own popcorn shrimp by tossing some small shrimp in a bowl of egg wash (2 eggs whisked with 1-2 tablespoons milk), then in a bowl of panko breadcrumbs.