Spicy Chili Glazed Shrimp with Peach Mango Salsa
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 194.8
- Total Fat: 8.8 g
- Cholesterol: 137.8 mg
- Sodium: 395.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.9 g
- Protein: 18.9 g
View full nutritional breakdown of Spicy Chili Glazed Shrimp with Peach Mango Salsa calories by ingredient
Number of Servings: 10
Ingredients
-
Spicy Chili Glazed Shrimp
-2 pounds extra large shelled, tail on shrimp
-1/2 cup fresh orange juice
-1/2 cup fresh cilantro
-1/3 cup extra virgin olive oil
-1 1/2 tablespoons Red Monkey Stone Ground Spicy Mustard
-1 1/2 tablespoons Asian red chili paste
-2 cloves garlic
-4 scallions
Peach Mango Salsa
-1 mango, peeled and diced (about 1 cup)
-1 fresh peach, diced (about 1/2 cup)
-1 can canned diced tomatoes and green chilies, drained
-1/4 cup fresh cilantro
-1/4 cup red onion, diced
-1 tablespoon lime juice
-1 teaspoon Red Monkey Stone Ground Spicy Mustard
-Red Monkey sea salt to taste
Directions
For the Spicy Chili Glazed Shrimp-
-Combine orange juice, fresh cilantro, extra virgin olive oil, Red Monkey Stone Ground Spicy Mustard, Asian chili paste, garlic, and scallions in food processor and blend until smooth.
-Pour marinade into plastic bag and add raw shrimp. Let marinade in refrigerator for about 1 to 2 hours.
-Heat grill to medium high heat and grill shrimp 3-5 minutes, turning once. You can tell they are done when they turn bright pink and they form a letter "C". Remove from heat and serve along with the Peach Mango Salsa.
For the Peach Mango Salsa-
-Combine the mango, peach, canned diced tomatoes, cilantro, red onion, lime juice, and Red Monkey Stone Ground Spicy Mustard in food processor and blend until smooth. Add Red Monkey sea salt to taste, cover and place in refrigerator until ready to use.
Number of Servings: 10
Recipe submitted by SparkPeople user REDMONKEYFOODS.
-Combine orange juice, fresh cilantro, extra virgin olive oil, Red Monkey Stone Ground Spicy Mustard, Asian chili paste, garlic, and scallions in food processor and blend until smooth.
-Pour marinade into plastic bag and add raw shrimp. Let marinade in refrigerator for about 1 to 2 hours.
-Heat grill to medium high heat and grill shrimp 3-5 minutes, turning once. You can tell they are done when they turn bright pink and they form a letter "C". Remove from heat and serve along with the Peach Mango Salsa.
For the Peach Mango Salsa-
-Combine the mango, peach, canned diced tomatoes, cilantro, red onion, lime juice, and Red Monkey Stone Ground Spicy Mustard in food processor and blend until smooth. Add Red Monkey sea salt to taste, cover and place in refrigerator until ready to use.
Number of Servings: 10
Recipe submitted by SparkPeople user REDMONKEYFOODS.