I don’t often get a chance to post recipes, but with food this unique, it’s hard to ignore. These Mango Wrapped Thai Shrimp combine the seafood taste of shrimp with the fruity taste of mango for what must be a super Springtime treat. Tasty.
1lb shrimp, shelled and deveined
2 limes, zest and juice
1 inch ginger, peeled and grated
2 African devil chilies, crushed
2 cloves garlic, minced
1 T peanut oil
1 T fish sauce
1 tsp sugar
Combine all of the ingredients except the mango in a bowl and mix together. Cover and refrigerate for 20 minutes.
Peel mango and then, using either a sharp peeler or knife, slice the entire mango into thin strips.
Heat up a nonstick frying pan over med-high heat. Remove the shrimp from the marinade, add to the pan and fry until pink, 1-2 minutes. Remove the pan from the heat.
Wrap a strip of mango around each shrimp and secure with a toothpick.