Summertime Shrimp

Contributed by SandyD007


  • 2 mangos
  • 2 chipotle peppers, minced
  • ¼ teaspoon minced garlic
  • 1/8 teaspoon cayenne powder
  • ¾ cup Old Orchard Lemonade
  • ¼ teaspoon hot sauce
  • 1/2 cup honey
  • salt, to taste
  • black pepper, to taste plus ¼ teaspoon
  • 1 teaspoon butter
  • 12 – 15 large shrimp, peeled and deveined
  • 2 eggs
  • 2 cups colored tortilla chips, ground
  • 1 teaspoon cilantro, chopped plus more for topping
  • ½ teaspoon fresh ginger, finely grated
  • 1 cup flour
  • 5 tablespoons olive oil


  • Remove the skin from mangos and chop mangos into small cubes. Add mango cubes to a blender and blend to make a smooth juice. Add a small amount of water if necessary to smooth. Drain in a strainer.
  • In a saucepan over medium low heat add mango juice, chipotle peppers, garlic, cayenne powder, lemonade, hot sauce, honey, salt, pepper and butter. Simmer for 12 minutes to blend flavors.
  • In a bowl combine shrimp and egg, tossing to coat.
  • Combine crushed tortilla chips, cilantro, ginger, and ¼ teaspoon of black pepper in a large plastic bag.
  • Coat each shrimp in flour.
  • Add shrimp to the crushed tortilla mixture bag, seal and shake to coat.
  • Heat oil in a large skillet over medium high heat. Place shrimp in a single layer in skillet. Cook 2 minutes on each side or until done.
  • Spread sauce from sauce pan on each plate and top with shrimp. Sprinkle with cilantro.

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