Shrimp in Mango Chili Sauce
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
- 3/4 cup frozen mango chunks
- 3/4 cup chili sauce
- 1/4 cup orange marmalade
- 3 tablespoons coconut milk
- 1 tablespoon lime juice
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 green onions, chopped
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 cup chopped cashews
- Additional cilantro
- Warm cornbread, optional
Reviews
I thought this looked like a tasty recipe, and DH agrees. I made a few changes for the two of us. I used half the shrimp but made the full amount of sauce. Instead of frozen mango I used 2 DelMonte fruitnaturals containers (from the produce department), drained, and added them to the sauce at the end of cooking, along with the green onions and the cilantro, to preserve their texture and flavor. I think I would prefer pasta or rice, but DH adored the cornbread, so we’ll stick with it. Another addition to the rotation. Thank you, Arlene!