Spicy Caribbean Shrimp with Mango-Chile Sauce

Name: Spicy Caribbean Shrimp with Mango-Chile Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Yield: 4 serving
Ingredients: 3 Caribbean Red Habaneros; 4 Scotch bonnet peppers; 3 sweet peppers; 3 Mild Peppers such as Shishito, Mad Hatter, or serrano; 1 Jalapeño; 1 Anaheim pepper; ½ white onion; 1 inch ginger; 1 Tablespoon garlic; 8.25 ounce Crushed Pineapple in Heavy Syrup; 15 ounce Diced Mango in Heavy Syrup; ¼ cup light beer; ¼ cup dark brown sugar; 2 Tablespoon apple cider vinegar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings
4
Calories
208 kcal
Course
Main Course
Cuisine
Caribbean

Spicy Caribbean Shrimp with Mango-Chile Sauce

Iris Warren

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These Caribbean Fire Shrimp combine spicy habanero and scotch bonnet peppers with some tropical sweetness from mango and pineapple. What began as a recipe to use up peppers from our garden, has become one of our favorite Caribbean inspired dishes.

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Ingredients

Servings

3 Caribbean Red Habaneros
4 Scotch bonnet peppers
3 sweet peppers
3 Mild Peppers such as Shishito, Mad Hatter, or serrano
1 Jalapeño
1 Anaheim pepper
½ white onion diced
1 inch ginger peeled and diced
1 Tablespoon garlic minced
8.25 ounce Crushed Pineapple in Heavy Syrup
15 ounce Diced Mango in Heavy Syrup
¼ cup light beer
¼ cup dark brown sugar
2 Tablespoon apple cider vinegar

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Instructions

Remove the stems and seeds from the peppers. Consider wearing gloves when handling the hot peppers.
Add the peppers, onion, ginger, and garlic to a food processor and pulse until everything is evenly and finely diced.
Add in the liquid ingredients, brown sugar, and canned fruit with their syrups. Pulse in the food processor until well combined. (See Note)
You will need about 1 pint (2 cups) of sauce for 20 shrimp. Reserve about ½ a cup for basting the shrimp, then use the remaining 1.5 cups to marinate the shrimp. Marinate for at least 4 hours, or overnight. You can use shelled or shell on shrimp for this recipe, but the recipe works best with large shrimp.
When you are ready to cook, remove the shrimp from the marinade. You can cook the shrimp on a salt block in the oven at 350 degrees (our favorite), on a grill, or simply cooked in a skillet on the stovetop. With whatever method you use, flip the shrimp half way through and baste them with the remaining sauce. Cook the shrimp to your desired doneness.
Enjoy as a spicy appetizer or on top of some Caribbean rice and beans as a meal.

Notes

This will make more sauce than you will need for a meal. We like to can the extra for use throughout the year. Typically a pint of sauce is good for about 20 shrimp.

Nutrition Information

Show Details

Calories 208kcal (10%) Carbohydrates 49g (16%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 60mg (3%) Potassium 580mg (17%) Fiber 6g (24%) Sugar 42g (84%) Vitamin A 4221IU (84%) Vitamin C 193mg (214%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 208 kcal

% Daily Value*

Calories	208kcal	10%
Carbohydrates	49g	16%
Protein	3g	6%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	60mg	3%
Potassium	580mg	12%
Fiber	6g	24%
Sugar	42g	84%
Vitamin A	4221IU	84%
Vitamin C	193mg	214%
Calcium	50mg	5%
Iron	1mg	6%