I love shrimp bowls, but I REALLY love it when they’re sweet and spicy! I put together a quick mango habanero glaze that pairs very well with pan-fried shrimp that has amazing flavor, and isn’t packed with sugar. WIN-WIN!
I’ve been getting into more spicier peppers lately, specifically the habanero pepper. Don’t be turned off from those youtube habanero eating challeges. Sure, if you eat a pepper like that, you’re going to have a bad time. But if used properly, the heat is so much better than a jalapeno or Serrano pepper, it comes seems to hit your more towards the end, rather than right up in your face.
This is so easy to put together too. Like, “Why haven’t I done this before?!” easy. You just cook down a mango in some garlic, honey, with a little rum and OJ. Toss in some habanero peppers and you’re set! Okay, it’s not PB&J easy, but sometimes you just have to step it up in the kitchen!
I’ve also turned a new page in my sugar usage in these past few months after losing about 20 lbs I’ve started limiting my refined sugar intake. I’ll have sweets from time to time, but when I can avoid using a cup of sugar in a recipe, I’ll do it every time. Honey is a great substitute, and that’s exactly what I did for this mango habanero glaze!
My only regret on this glaze was not making it even spicier. I used about half of a habanero, which gives it heat, but If you can take the heat, use a whole habanero. The glaze just goes so well with the shrimp in a rice bowl with some lightly pan seared veggies in butter. Pour it all over the top, and mix it up!
Like always, cooking ahead will always save you some time, If you want to make a bigger batch of the glaze to use throughout the week for other dishes, just double down on the ingredients and store in the fridge, making this a super fast meal to make, with everything being ready in under 10 minutes!
On To The Recipe
Mango Habanero Glazed Shrimp
- 1 pound shrimp
- 1 whole mango ripe
- 1 ounce rum
- 1/2 cup orange juice
- 2 tbsp honey
- 1 clove garlic
- 1/2 whole habanero use a whole to turn up the heat!
- 1 tsp corn starch
- 1/4 cup water
- Slice the mango from the seed, and slice your habanero.
- In a pan cook down the mango in rum an honey and mash the mango as it begins to soften; about 5 minutes
- If needed, blend the mixture to get a smooth consistancy
- cook down the mango blend, with OJ and the habanero for another 5 minutes
- Strain into a bowl. This can be used as a marinade as is, and stored in the fridge until ready.
- Take about 1 tbsp of the mango habanaro sauce, with a little olive oil and pan fry your shrimp; about 3-5 minutes.
- Using about 1 tsp corn startch to 1/4 cup water slurry, cooked down the remaining sauce for 1 minute to thicken up into a glaze.
- Serve as is, or along with steamed rice and veggies. Enjoy!