Sauteed Shrimp With Vodka and Mango
- Total Time
- About 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1½pounds raw shrimp
- 2tablespoons lemon juice
- Salt and freshly ground white pepper to taste
- 1ripe mango
- 1tablespoon olive oil
- 1tablespoon butter
- 2tablespoons finely chopped shallots
- 4tablespoons lemon vodka
- ¾cup heavy cream
- ½teaspoon red pepper flakes
- 2tablespoons finely chopped coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
447 calories; 24 grams fat; 13 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 37 grams protein; 778 milligrams sodium
Note: 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.
Powered byPreparation
- Step 1
Shell and devein the shrimp. Place the shrimp in a bowl and add the lemon juice and salt and pepper. Cover with plastic wrap, and let stand for about 15 minutes.
- Step 2
Peel the mango and cut it in half-inch-thick slices.
- Step 3
Heat the oil and butter in a large nonstick skillet. When it is quite hot but not smoking, add the shrimp, stirring rapidly. Cook for 2 minutes. Sprinkle with the shallots, and cook, stirring, for about 10 seconds. Add the vodka, cream, more salt and pepper if desired, and the pepper flakes. Cook over high heat about 1 minute. Add the mango and cook briefly until piping hot, not longer.
- Step 4
Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate. Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp. Serve with rice.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Gerry in Tucson
Typed in Mango, Shrimp , last night and came up with this hidden gem. . Minimal changes, sautéd thin strips of rep pepper with the mango, subbed 1/2 and 1/2 for cream and zipped up regular vodka by adding lemon zest. Placed rice in bottom of bowl, topped that with arugula and then the shrimp. mango and sauce. Easy and delicious.
maureen
Not sure how you cut a mango into 1/2” slices; we ended up with mangled bits from the imported mangoes available in January. It was great in any case—rave reviews from our party of 5.
nina
Absolutely delicious! Not having lemon vodka, I grated some lemon zest into regular vodka, used light cream instead of heavy cream, and a little less red pepper flakes for personal preference. Used 1 pound of shrimp, but same amount of sauce. If you like mango, you’ll love this dish.
Stephen F
My wife and I were introduced to the combination of shrimp (they call 'em prawns Down Under) with mango and cream 35 years ago in Australia and hadn't had them since. These are just as good as we remembered -- a wonderful rich, flavorful combination. It's too bad that this recipe seems buried in the NYT's archives.
Private notes are only visible to you.
Advertisement
