If you hadn’t heard already, I/we moved to Texas. Yes, it’s true…everything is bigger in Texas…including the number of boxes that are stacked around this place. I swear they multiplied and grew in size between Los Angeles and here. So when I claim that this is an easy shrimp recipe…I really mean it. I have barely unpacked anything and I was able to make this. So if I can do this in my upside down kitchen, with minimal equipment and ingredients, just think how easy it will be for you to make at your house. And as an added bonus? You don’t even have to photograph it before you get to eat it.
First, I need to tell you that this post is being brought to you (literally) by OXO (you know them…they’re that company with all those fantastic kitchen tools and storage containers, of which I have a bunch…and are currently buried in a box somewhere around here) and Eastern Fish Company that sent me 5 pounds of some of the biggest and most beautiful wild, and raw, shrimp I’ve ever seen. (Thank you both for sending me the equipment and food to make this dish so that my husband and I didn’t have to eat out again!)
Okay, they didn’t send me all of the equipment and food for this post, but the bulk of it. I still had to fish out my skillet pan, food processor and a couple of plates. Oh, and I had to go to the store to pick up a couple of ingredients, but the majority of the ingredients were things I already had found, thanks to my movers making some of my kitchen stuff readily available. Never underestimate keeping your movers well fed and jacked up on their favorite energy drinks!
OXO has this totally amaze-balls tool (called a shrimp de-veiner) to help you shell and de-vein shrimp all in one step. Craig and I typically don’t care about eating that little black “vein” in the shrimp (you can Google that if you really want to know what the “vein” is), but…I am the world’s worst shrimp peeler. There’s always a stray leg or piece of shrimp shell on the shrimp that I peel. We aren’t fans of that! OXO’s shrimp peeling tool completely eliminates this. We ate 2 1/2 pounds of shrimp and had no weird vein, stray leg or piece of wayward shell get stuck in our throats at all. Here’s a picture of how it works. There are also very clear instructions on the package on how to use it.
It was so easy to clean these big guys, I couldn’t believe it! Yes, I got a bit too excited and jumped ahead of myself on the steps (I just really love this little tool!) They also sent me a silicone strainer/steamer to use. I didn’t use it to steam the shrimp, but it fit perfectly into my sink to rinse off these big shrimp. Isn’t it pretty? Okay, I get it, it’s a strainer/steamer that you don’t buy because it goes with your decor…but I can definitely find it in my cupboard with its bright green color. Or in the box that arrived so conveniently the day before I did so it didn’t get lost in the shuffle.
If you’ve been following me for a while, you know that I have a soft spot for an easy recipe, and especially an easy shrimp recipe. You can get dinner or an appetizer out quickly and it’s always a crowd pleaser (unless you have a shellfish allergy then it’s not so pleasing). I cooked this on my grill pan, because we don’t have a grill at the new house yet, but you could cook this recipe inside or out. Of course, you’ll need to soak the wooden picks in water for a few hours before tossing them on the barbie or they’ll burn to a crisp (not a problem if you cook this in the house). I highly recommend flipping the shrimp with tongs (silicone tipped is best, so as not to scratch your pan) and not burn your fingers. I have a nice burn scar I could show you if you think finger flipping is best.
The shrimp are tossed in a bit of olive oil, salt and pepper before cooking, so they’re very simple (the better to let that spicy mango dipping sauce stand out). But I did squeeze a healthy dose of lemon juice on them after flipping them.
Just squeeze the juice directly over the shrimp as they cook. The lemon flavor will get steamed directly into the shrimp and you won’t have a bunch of extra dishes to wash. And the shrimp only take a few minutes to cook this way. It took me about 3-4 minutes per side for these large shrimp (U15…which means 15 shrimp/pound). You can see when to flip them because they turn from semi-transparent to white. Flip them when you see that the shrimp are white from the pan side to the middle of the shrimp. A built in thermometer.
Just pull the shrimp from the pan and drop them onto a big platter along with a dish of the spicy mango dipping sauce and you’re pretty much done. I made up the dipping sauce a day ahead of time, only because I had the time to do it then. We ended up using the spicy mango sauce on these shrimp as well as on a shrimp salad (using the leftovers from this recipe) the next day. It would work just as easily on fish and chicken as it does on these shrimp.
Thank you again to OXO and Eastern Fish Company for sending me this great stuff to make a much needed, and so much better tasting, dinner at home instead of yet another restaurant meal during our move!
Did I forget to mention maybe the best part of this post? I’ve got a giveaway for you! OXO and the NFI Shrimp Council are hooking one lucky winner up with an OXO Shrimp Tools Kit ($180 value) and a $100 Visa Gift card. Pretty sweet huh? How do you get in on this amazing giveaway? All you have to do is enter below. The giveaway ends at 5 pm EST on March 31,2014.
What are you waiting for? Enter and get cooking!
- For the Mango Dipping Sauce
- 2 Mangos (peeled and diced)
- 2 Cloves Garlic (roughly chopped)
- ½" Piece Fresh Ginger (peeled and roughly chopped)
- 2 Tablespoons Rice Wine Vinegar
- 3 Tablespoons Lime Juice
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Hot Chili Oil (the kind with the seeds and ground peppers in it)
- Good Pinch of Kosher Salt
- Palm Sugar (I used about a teaspoon to help bring out a little more sweetness, but this is optional and you could also use regular sugar too.)
- For the Shrimp
- 2½ Pounds Raw Shrimp (defrosted, de-veined and peeled)
- 1-2 Tablespoons Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Wooden Skewers/Picks
- 1 Whole Lemon
- For the Mango Dipping Sauce
- Toss all of the ingredients, except for the chili oil and sugar, into the bowl of your food processor. Give it a good buzz and keep it running until everything is nice and smooth.
- Pour the pureed mango mixture into a small saucepan.
- Stir in the chili oil and give it a taste. Add sugar if necessary.
- Heat mango mixture over medium heat until it has reduced and thickened to your liking. (I heated mine for about 7 minutes.) Keep stirring so that it doesn't stick/burn or spit hot mango all over you and your stove.
- For the Shrimp
- Give the shrimp a good rinse before peeling and de-veining.
- Put the peeled and de-veined shrimp into a large bowl and add olive oil, salt and pepper to the shrimp.
- Give the shrimp a good stir to make sure they are well coated with the oil and seasonings.
- Spear the shrimp with the skewers so that they are in semi-circles (this helps them cook more evenly).
- Heat your grill pan over high heat.
- Once the pan is hot, add the shrimp to the pan (don't over crowd the pan).
- Cook the shrimp until they turn white halfway through, then carefully flip the shrimp over, to cook the other side.
- After flipping, squeeze some of the fresh lemon over all of the shrimp.
- Once the shrimp have turned white on the inside and the outside is orange/red, remove them from the pan and put them onto the serving platter.
- Continue doing this until all of the shrimp have been cooked.
- Serve shrimp with a dish of the mango dipping sauce.
Need more shrimp ideas? Check out these other great people that were in on the Shrimp Showdown.
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Growing up Gabel
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Jeanette’s Healthy Living
Julie’s Eats and Treats
Lemons for Lulu
My Man’s Belly
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Sarah’s Cucina Bella
So How’s It Taste?
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