With Sriracha Mango Dip. Got all that?
The title of this recipe is a mouthful, and so is the shrimp itself. A tasty mouthful. A good mouthful.
This past weekend Sydney & I brought our little chicklets to our mom’s house in Destin for a little R&R and an impromptu dinner party. Appetizers were required, so I decided to try a new recipe that I discovered after hours and hours of research and experimentation. Just kidding, I stumbled upon it on Pinterest, of course.
The recipe had so many ingredients that I love: shrimp, coconut, honey, lime, sriracha, mango. It had to be good!
Drizzle that Wildflower deliciousness into your awaiting blender.
You need ¼ cup of lime juice. I muscled three lime halves before giving up and just getting a bottle of lime juice. It’s the effort that counts, right?
You also need the cream from a can of coconut milk. This takes a bit of prep work. All you have to do is refrigerate the can for 24 hours and the cream rises to the top – the hard part is remembering to do it!
Throw that into the blender with some soy sauce, garlic powder, ground ginger (could it get any better?), and a teaspoon of sriracha (yes, yes it could), and blend away.
Grab your peeled and deveined shrimp. You can peel and devein it yourself and be a slave to your kitchen, or you can get Publix to do it for you, like a boss.
Pour ½ cup of your blender marinade over the shrimp in a plastic freezer bag. Throw in some salt, pepper and olive oil for good measure, and pop it in the frig for 1-4 hours.
Grab two mangoes (or is it mangos? hmmm…) and give them a chop. Publix has them pre-cut, but I’m such a fan of mangoes that I’m an expert at maximum mango choppage.
Toss them in your blender with the leftover marinade along with some apple cider vinegar, vanilla yogurt and MORE sriracha (don’t wimp out on me now!).
(Sydney risked life and limb to snap this live-action blender pic. Can we all pause to give her a round of applause?!)
The recipe made a TON of dip, so I suggest doubling the amount of shrimp originally called for. Or planning on using the sauce for another dish, like the dressing on a shrimp salad for lunch the next day. Or just spooning it into your mouth late at night. Whatever.
After your shrimp has sufficiently bathed in its marinade, it’s time to cook ’em up and let them tango with this mango sauce. (Ha! Good one, Roban.)
You can either give them a toss in a skillet, or skewer and grill these babies. We opted for the stovetop method since that’s where everyone had gathered with their wine. No need to leave the party.
I forgot the damn cilantro, which would have made this dish picture-perfect, but luckily taste-wise it was unnecessary. The shrimp was warm, flavorful and a bit spicy, and the dipping sauce was cool and sweet and bright. Perfect couple!
I’ll be making this again, with more shrimp next time, because it disappeared quickly!
Coconut Honey Lime Shrimp with Sriracha Mango Dip
- 1-2 pounds uncooked shrimp, peeled and deveined (I’ll use 2 pounds next time)
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup honey
- ¼ cup lime juice
- 1 tablespoon soy sauce
- ¼ cup cream from can of coconut milk*
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon sriracha (Asian red hot chili sauce)
Sriracha Mango Dip
- Reserved Blender Marinade
- 2 mangoes, peeled and chopped
- 1-2 tablespoons apple cider vinegar (depending on desired “tang”)
- 3 tablespoons vanilla yogurt
- 1-3 teaspoons sriracha, more or less to taste
- Fresh lime juice
Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out ½ cup of Blender Marinade and add to a large freezer bag along with olive oil, salt and pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1-4 hours.
Meanwhile, to your blender with the remaining Blender Marinade, add all the Sriracha Mango Dip ingredients. Blend until smooth and chill in the refrigerator.
GRILL: Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak in water for at least 30 minutes beforehand). Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side, or until shrimp has become pink and firm.
STOVETOP: Drain and discard marinade. Heat 1½ tablespoons olive oil in a large skillet over medium heat. Once hot, add shrimp and cook, stirring frequently, until shrimp are bright pink and opaque, about 4 minutes.
Sprinkle with cilantro and lime juice and serve with Sriracha Mango Dip.
*Refrigerate coconut milk for 24 hours to get the cream to rise to the top and make it easy to skim.
**The original recipe is from Carlsbad Cravings – thanks for the deliciousness!