Screw this nonstop gloom and rain – I’m in the mood for foods that scream summer! Hopefully the sun will peak out in July so I can start eating meals outside again. Especially overlooking the ocean or bay….with a drink in hand….aaaand lots of delicious delicious seafood. In fact, this recipe would be perfect for just such an occasion. It’s brightly fresh and equally as fragrant, with a beautiful summery scent of garlic, basil, and mango. That’s why I call it garlic mango basil shrimp. :)
My family are kind of shrimp addicts. My mom and brother could probably polish off the entire species if they didn’t need to come up for air. As far back as I can remember, they would always order it at restaurants and binge on endless shrimp cocktails while we were on vacation. After they’d polish off all the shrimp on their plate, they’d count the tales and be shocked at how many they actually ate. It was ALWAYS more than they thought. Like I said – addicted.
The best part about this particular recipe is the garlicky butter/oil that coats each shrimp and gives the dish a decadent richness. Chopped mango give it a tropical feel, while the lime and hot sauce brighten the flavors. And since I love topping a recipe with fresh herbs, I loosely tear some basil over each plate. It’s an amazing marriage of flavors. Oh, and it’s great for a last minute meal. It should take no more than 10 minutes to make.
This garlic mango basil shrimp recipe is sweet, tangy, fresh, and summery. Toss it with pasta, over rice, wrapped in warm tortillas, or with bread. Make it!
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 1/2 tablespoons minced garlic
2 tablespoons red onion (finely diced)
1 lb shrimp (24 shrimp, peeled/deveined)
1 1/2 mangos (peeled/diced)
1 tablespoon lime juice
3-5 basil leaves
Salt/pepper, to taste
Hot sauce, to taste
In a large skillet over medium heat, add the oil, butter, garlic, and red onion. Cook for 2 minutes.
Sprinkle the shrimp with salt/pepper. Add to the skillet. After 90 seconds the shrimp should start to become pink.
Add the mango and stir. Add a pinch of salt/pepper. Drizzle in lime juice and hot sauce (if using). Cook for 2-3 minutes, stirring occasionally, until shrimp is fully cooked.
Tear basil over the shrimp.
Serve with bread or over pasta.