It seems recently everyone has been raving about the Bang Bang Shrimp from Bonefish Grill in America. This is not Bang Bang Shrimp. This is however my absolute favorite shrimp recipe, which I end up making every time I can get large quantities of shrimp at the market. Pineapple Mango Shrimp is just your simple battered and deep fried shrimp, but tossed in the most delicious glaze. Tangy-sweet and all around refreshing, you’ll definitely be adding this to your shrimp cooking repertoire.
Want something more Tex-Mex inspired? Try my classic Shrimp Fajitas which are perfect for your next outdoor BBQ or gathering!
The batter for this shrimp is light and crispy, and protects the shrimp from getting overcooked while you are deep frying them. If you do not want you deep fry, you can always shallow fry and just flip them halfway through. These shrimp are great by themselves, or you can forego the pineapple mango glaze and just use the shrimp in tacos, such as my Green Goddess Shrimp Tacos.
Ingredients:
- 20 medium Shrimp
- 2 Eggs
- 4 tbsp Cornstarch
- 1/4 cup Sugar
- 1/4 cup Pineapple Juice
- 1/4 cup Fresh Mango; pureed
- 1 tsp Tapioca Starch; potato starch will work, as will the cornstarch you need for the shrimp.
- 1 tsp Chili Powder
- 1 tsp Lemon Juice
- Soda Water; to thin the cornstarch slurry
- 1 cup Water; for the glaze
- Salt
- Sunflower Oil; for frying. Any neutral oil will work
- Black and White Sesame Seeds; or Trader Joe’s Everything But The Bagel Seasoning if you want a shortcut like me
Mango Pineapple Shrimp Instructions:
1. The first thing to do will be to make the mango pineapple glaze. This can be pre-made and stored for up to 2 weeks. In a saucepan on medium heat, combine the Sugar, Water, Pineapple Juice, Pureed Mango, Chili Powder, and Lemon Juice. Stir to combine everything. When it starts to simmer add the tapioca (or potato or corn) starch and continue to stir. As it reduces it will start to thicken. If it is too thick, add some more pineapple juice, or a bit of water until your desired consistency. If it is too thin, add the starch, using just a little at a time. Once it is the perfect consistency, remove from the heat and place in a resealable airtight container and place in the fridge.
2. In another bowl, beat one egg and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
3. Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
4. Place all the now fried shrimp in a large bowl, add the mango pineapple sauce, and toss well to coat. Garnish with black and white sesame seeds, julliene cucumbers, and thinly sliced shallot.
Notes:
You won’t need to use all the sauce you made to toss the shrimp in, they were just the easiest measurements for me to write here and not make it look weird. The glaze will keep for 2 weeks refrigerated and can be used as a dip for tons of food, including my Shrimp Puffs.
Pineapple Mango Shrimp
Ingredients
- 20 medium Shrimp
- 2 Eggs
- 4 tbsp Cornstarch
- 1/4 cup Sugar
- 1/4 cup Pineapple Juice
- 1/4 cup Mango Puree
- 1 tsp Tapioca Starch
- 1 tsp Chili Powder
- 1 tsp Lemon Juice
- 1 cup water for the glaze
- Soda Water to thin the slurry
- Black and White Sesame Seeds
- Salt
- Neutral Oil for frying
Instructions
- The first thing to do will be to make the mango pineapple glaze. This can be pre-made and stored for up to 2 weeks. In a saucepan on medium heat, combine the Sugar, Water, Pineapple Juice, Pureed Mango, Chili Powder, and Lemon Juice. Stir to combine everything. When it starts to simmer add the tapioca (or potato or corn) starch and continue to stir. As it reduces it will start to thicken. If it is too thick, add some more pineapple juice, or a bit of water until your desired consistency. If it is too thin, add the starch, using just a little at a time. Once it is the perfect consistency, remove from the heat and place in a resealable airtight container and place in the fridge.
- In another bowl, beat one egg and add the cornstarch. Thin it out with sparkling water until it about doubles in volume, or is a consistency just enough to coat the shrimp and not slide off.
- Deep-fry these shrimp for about 2 minutes, or until lightly golden. If shallow-frying, about 1 minute per side.
- Place all the now fried shrimp in a large bowl, add the mango pineapple sauce, and toss well to coat. Garnish with black and white sesame seeds, julliene cucumbers, and thinly sliced shallot.
