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Mango Habanero Popcorn Shrimp | lecremedelacrumb.com

Mango Habanero Popcorn Shrimp

Sweet and spicy mango habanero popcorn shrimp ready for a main dish or appetizer in just 20 minutes!
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 486kcal
Author Tiffany


  • 1 pack frozen Popcorn Shrimp
  • 3 tablespoons vegetable or canola oil
  • 5 habanero peppers, (seeds and stems discarded), finely chopped
  • 6 mangoes peeled, pitted, and diced (1 1/2-2 cups diced mango)
  • 1 tablespoon minced garlic
  • 3 cups apple cider vinegar
  • 1 white onion, diced
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • optional: additional mangoes, chopped cilantro, lime wedges, for serving


  • 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.


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. 


Calories: 486kcal | Carbohydrates: 92g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 318mg | Potassium: 759mg | Fiber: 6g | Sugar: 84g | Vitamin A: 3360IU | Vitamin C: 116mg | Calcium: 92mg | Iron: 1mg