AuthorMike EgrieCategory, DifficultyIntermediate
Sheet-Pan Shrimp Mango Pepper Sauce
Yields4 Servings
Prep Time20 minsCook Time21 minsTotal Time41 mins
 1 large yellow bell pepper
 ½ ripe mango, peeled and coarsely chopped
 1 tbsp rice vinegar
 2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)
 1 lb raw 21-25 count peeled and deveined shrimp, tails removed and thawed if necessary
 2 garlic cloves, minced
 1 large jalapeño pepper, sliced crosswise
 1 ½ tbsp extra virgin olive oil
 2 packages (8.8 ounces each) ready to serve jasmine rice
1

Prepare outdoor grill for direct grilling over high heat. Place bell pepper on hot grill rack; cover and cook 15 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes. Reduce heat to medium-high heat.

2

Remove skin and stem from bell peppers; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend until cilantro is chopped. Makes about 1 cup.

3

On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and ¼ teaspoon black pepper; spread in single layer. Place pan on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3½ cups.

4

Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.

Chef Tip:
To make this dish in the oven, position oven rack about 5 inches from
broiler. In step 1, broil peppers on a rimmed baking pan on high for 8 minutes or until the skin is blackened and blistered, turning occasionally; continue with steps 1 and 2. In step 3, broil shrimp mixture on high for 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.

Ingredients

 1 large yellow bell pepper
 ½ ripe mango, peeled and coarsely chopped
 1 tbsp rice vinegar
 2 ½ tbsp packed fresh cilantro plus additional sprigs for garnish (optional)
 1 lb raw 21-25 count peeled and deveined shrimp, tails removed and thawed if necessary
 2 garlic cloves, minced
 1 large jalapeño pepper, sliced crosswise
 1 ½ tbsp extra virgin olive oil
 2 packages (8.8 ounces each) ready to serve jasmine rice

Directions

1

Prepare outdoor grill for direct grilling over high heat. Place bell pepper on hot grill rack; cover and cook 15 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes. Reduce heat to medium-high heat.

2

Remove skin and stem from bell peppers; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend until cilantro is chopped. Makes about 1 cup.

3

On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and ¼ teaspoon black pepper; spread in single layer. Place pan on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3½ cups.

4

Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.

Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine Rice
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