Shrimp Showdown: Easy Spicy Mango Shrimp Recipe

by Pamela

shrimp recipe, easy shrimp recipe, mango dipping sauce, easy recipe, appetizer recipe

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.

How to easily devein shrimp

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.

Rinse the shrimp before peeling them

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.

Cooking shrimp on a grill pan

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.

Easy Spicy Mango Shrimp Recipe

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.

An easy shrimp appetizer recipe

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. Spicy-Mango-Dipping-Sauce

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!

Shrimp Showdown: Easy Spicy Mango Shrimp Recipe
Prep time
Cook time
Total time
These quick grilled shrimp are great for a party or light dinner. The spicy mango dipping sauce will have you making this easy shrimp recipe all summer.
Recipe type: Appetizer
Cuisine: Asian
Serves: 6-8
  • 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
  1. For the Mango Dipping Sauce
  2. 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.
  3. Pour the pureed mango mixture into a small saucepan.
  4. Stir in the chili oil and give it a taste. Add sugar if necessary.
  5. 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.
  6. For the Shrimp
  7. Give the shrimp a good rinse before peeling and de-veining.
  8. Put the peeled and de-veined shrimp into a large bowl and add olive oil, salt and pepper to the shrimp.
  9. Give the shrimp a good stir to make sure they are well coated with the oil and seasonings.
  10. Spear the shrimp with the skewers so that they are in semi-circles (this helps them cook more evenly).
  11. Heat your grill pan over high heat.
  12. Once the pan is hot, add the shrimp to the pan (don't over crowd the pan).
  13. Cook the shrimp until they turn white halfway through, then carefully flip the shrimp over, to cook the other side.
  14. After flipping, squeeze some of the fresh lemon over all of the shrimp.
  15. 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.
  16. Continue doing this until all of the shrimp have been cooked.
  17. Serve shrimp with a dish of the mango dipping sauce.
These shrimp can be served hot or cold. I left the little tails on, but you can remove them if you like. I think they look prettier with the tails left on.


Need more shrimp ideas? Check out these other great people that were in on the Shrimp Showdown.
A Kitchen Addiction
A Zesty Bite
Betsy Life
Bonbon Break
Cherished Bliss
Chocolate Moosey
Coconut and Lime
Created by Diane
Everyday Maven
Foxes Love Lemons
Garnish with Lemon
Growing up Gabel
Healthy Delicious
Home Cooking Memories
Jeanette’s Healthy Living
Julie’s Eats and Treats
Kirbie’s Cravings
Lemons for Lulu
My Man’s Belly
Natasha’s Kitchen
Noble Pig
Peanut Butter and Peppers
Peas and Crayons
Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Wonky Wonderful

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Darlene Parker January 10, 2015 at 11:32 am

This recipe looks fantastic. I’ll be bookmarking it for my recipes section. I love OXO tools! I have a partial disability with my right hand and their tools help me get my cooking done.

Pamela January 10, 2015 at 1:42 pm

Thanks Darlene, can’t wait to hear what you think of the recipe after you try it. That’s so cool to hear that OXO tools help in more ways than just food prep. 🙂

Audra March 27, 2014 at 7:14 am

Wow, I am loving the mango sauce! I will definitely be trying this recipe out because just reading was making my mouth water! Delicious recipe, pinning 🙂

Pamela April 1, 2014 at 6:48 am

Thanks Audra!

I suspect this mango sauce will be making another appearance here. I’m just working on some ideas to incorporate it into a dish. It’s pretty good just eating it with a spoon. LOL

Brandie (@ Home Cooking Memories) March 26, 2014 at 12:14 pm

Such a great party food idea! I love that little shrimp cleaner tool too…it made things SO easy!

John@Kitchen Riffs March 26, 2014 at 9:04 am

Texas is fun — we lived there in the 1980s, and thoroughly enjoyed it. I’d enjoy these shrimp, too. Great recipe! And I’m OK with not deveining shrimp, but I know it grosses out a lot of people. Great tool!

Natasha of March 25, 2014 at 4:47 pm

I second what Leah said; this would be worth it! 😉 That dip, oh man that dip sounds so good!

Pamela March 25, 2014 at 6:36 pm

Thanks Natasha. 🙂

Rocio March 24, 2014 at 11:20 pm

Yum! That looks delish! At first I thought the sauce was some kind if mustard, which I’m sure would also go swell with shrimpies. My boyfriend LOVES shrimp but, like you said, since the de-pooping (Woops…did I give away the vein secret) and shelling takes so long for any regular-sized serving amount of shrimp (not to mention a MAN-sized serving), I can really only bring myself to make him his favorite dish (honey walnut shrimp) once a year for his birthday. I’d love to be entered for a chance to win the set!
Thanks as usual for all the smiles 🙂
Oh and the food…yeah the food too!

Pamela March 25, 2014 at 9:11 am

Hi Rocio,

I think they should have called the tool the de-pooper, but I suppose people wouldn’t like that very much. 😉 Yes, this tool is just that easy to use and really works! I love shrimp, so I have suffered in silence (well…not that silent) about the shelling process and sucked it up (and told the husband to do the same) about the stray shell bits and legs.

Make sure that you enter the contest in contest box (the one with the pictures of the tools at the top). And when you win 🙂 you can keep that tool as your little secret and make your boyfriend’s favorite dish more often. Just tell him you ‘suffered’ for his enjoyment. LOL

Maureen | Orgasmic Chef March 24, 2014 at 5:07 pm

We even have OXO gadgets way down here. Not often can I say that about toys you folks find ordinary.

Congratulations on the move and I hope you settle in and everything finds a place. I hate moving.

Your spicy mango shrimp is something that even I would enjoy. 🙂

Pamela March 25, 2014 at 9:12 am

Thanks Maureen!

I’m guessing you’re an expert on the moving process. I haven’t done it in so long, I forgot what a pain it is. You’ll definitely like the spicy mango dipping sauce!

Heather // girlichef March 24, 2014 at 4:54 pm

Oh my gosh, gorgeous! Those are basically the perfect flavors together. I have a feeling that I’d try really hard to make my way through that whole tray ;). Yummy.

Pamela March 25, 2014 at 9:13 am

Hi Heather,

Good luck holding back. 😉 I didn’t inhale the plate because I had an appointment to rush off to, otherwise there wouldn’t have been any leftovers.

Camille March 24, 2014 at 4:51 pm

Oh WOW this looks good! I love the mango idea!

Pamela March 25, 2014 at 9:13 am

Thanks Camille. And mangoes are in season right now too (so they’re really tasty).

Lana March 24, 2014 at 3:54 pm

I love OXO products! I have many of them in my pantry, but none that you are giving away:) That shrimp-peeling gizmo sounds awesome (I just spent some time cleaning shrimp and teaching my BIL how to clean the squid:)
Spicy mango sauce will be a hit with my girls!

Pamela March 24, 2014 at 4:35 pm

Lana, this shrimp de-veiner is FANTASTIC! Just make sure you enter in that box that has the pictures of the OXO tools. Good Luck! 🙂

Valerie March 24, 2014 at 10:57 am

I love that the shrimp isn’t overly seasoned to where it would compete with the dipping sauce. Looks like a great recipe! (and welcome to Texas!)

Pamela March 24, 2014 at 2:58 pm

Hi Valerie. Yep…this definitely lets the shrimp shine through (need to get the good one’s 😉 ). Thanks Valerie. Can’t wait to get to Austin.

Liz March 24, 2014 at 9:45 am

So simple! And your mango dipping sauce sounds incredible!!!

Pamela March 24, 2014 at 2:59 pm

Thanks Liz. The best part of the dipping sauce is that you can use on other stuff too. 😉

Leah | So, How's It Taste? March 24, 2014 at 8:49 am

Yum! I’m pretty sure I could eat my weight in this! 🙂

Pamela March 24, 2014 at 2:59 pm

LOL…Leah that is very possible with this. Of course there’s lots of peeling to do. (Good thing there’s a tool for that.)

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