Chipotle Shrimp with Mango Sauce

Garlicky, smoky-sweet shrimp from Lois Ellen Frank

The trick with these shrimp is to let them marinate with the sliced garlic for at least a couple of hours or up to overnight.

To learn more, read "Native Flavor."

Recipe adapted from Lois Ellen Frank

Chipotle Shrimp With Mango Sauce
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These shrimp get tossed with chipotle and garlic, making for a quick, smoky-sweet dish.
Prep Time
Cook Time
to 8 servings
Total time: 18 minutes
  • 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
  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.
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.
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