I created this Mango Chili Lime Grilled Tiger Shrimp recipe for Nature’s Touch™ Frozen Foods. Although this post is sponsored by Nature’s Touch™ Frozen Foods, all opinions are my own. Thanks to you, my readers, for supporting brands that make My Cape Cod Kitchen possible.
Mango Chili Lime Tiger Shrimp. Silky mangoes blended with zesty lime and chili powder in a sweet, savory and tangy sauce that serves as both a marinade and a dipping sauce for grilled tiger shrimp.
Is your freezer stocked with frozen fruit and vegetables like ours is?
Frozen fruit and vegetables are staples in our house, mainly because of the convenience. And, the produce is flash frozen to lock in nutrients and flavor, so the mangos, berries, and broccoli (for example) actually taste like mangoes, berries, and broccoli. We turn to frozen fruits and vegetables year-round, but especially in the late fall, winter and springtime when it’s harder to get access to good-tasting fresh produce.
Frozen fruit is our go-to for smoothies, pancakes, overnight oats, chia pudding, sauces AND thawed and eaten straight up… the list goes on.
Have you tried Nature’s Touch? If you haven’t, you should. Unlike most frozen fruit, their individual pieces of fruit don’t get frozen together. The pieces stay as individual pieces, so when you thaw it, the fruit isn’t mushy and you can serve it as is – without having to always add it to recipes. It can stand on its own. The folks at Nature’s Touch travel the world to find farms that provide the best quality organic and pesticide-free fruits and vegetables. So, I (and you) can feel good about purchasing their produce and feeding it to our families.
In addition to eating the Nature’s Touch fruit thawed and straight up, it’s (not surprisingly) really tasty in recipes as well, especially recipes that have a bit of edge to them. Like this Mango Chili Lime Grilled Tiger Shrimp recipe. Simple, flavor-packed, with a bit of flair for a taste of summer (and the tropics)! It’s so nice to have the sweetness and colors of summer in March here in New England when it is so frigidly cold and snowy.
This Mango Chili Lime Tiger Shrimp recipe uses Nature’s Touch Organic Mangoes blended with lime and chili powder in a sweet, savory and tangy sauce that simplifies your time in the kitchen by serving as both a marinade and a dipping sauce (you’ll make one big batch and divide it in half). You’ll marinate the shrimp, throw them on the grill (yes, we hearty New Englanders still grill in the winter and early spring, snow and all!) then serve them with the dipping sauce and lime wedges. These shrimp would be the hit-of-the party served as an appetizer or, if you prefer, as a main dish paired with rice (perhaps coconut?), garlicky roasted (or grilled) broccoli or sautéed spinach.
While making this recipe, I thawed the full bag of organic mangoes. We used a good portion for the recipe and Adrian and I proceeded to devour the rest of the bag while I was photographing it…they are so sweet and delicious. We gave some to Lucca to try – he’s getting pickier and pickier with textures. He tasted it, seemed to like the sweetness, then spit it out. Oh well. We’ll keep trying.
Nutrition Highlight: Mangoes are rich in immune-system and skin health supporting Vitamin A and Vitamin C.
Get a taste of sweet adventure with this recipe. If you want more heat, amp up the spiciness by adding cayenne pepper to taste.
Here’s how to make this Mango Chili Lime Tiger Shrimp recipe:
- • 1 lb. raw tail-on black tiger shrimp (size 6-8), thawed or fresh, peeled and deveined
- Marinade and dipping sauce:
- • 4 cups Nature’s Touch Frozen Organic Mangoes, thawed
- • ¼ cup extra virgin olive oil
- • Juice of 2 limes
- • 1 tsp salt
- • 2 tsp chili powder
- • 1 tsp garlic powder
- • 1/4 tsp pepper
- For serving:
- • Lime wedges (optional)
- Soak wooden skewers in water for 30 mins (or use metal skewers, if preferred).
- Meanwhile combine marinade and dipping sauce ingredients in a blender. Blend until smooth.
- Divide sauce in half, reserving half for the dipping sauce in a small service bowl.
- Marinate the shrimp in the other half of the sauce for 30 minutes.
- Preheat grill to medium heat.
- Thread shrimp onto wooden skewers and discard marinade (do NOT use marinade from raw shrimp as dipping sauce).
- Grill shrimp over medium heat for 3-5 minutes on each side, or until shrimp just turns opaque and is cooked through (grilling time will vary depending on the size of the shrimp).
- Remove shrimp from grill.
- Serve shrimp with dipping sauce and lime wedges.
Any size shrimp will work. Adjust cooking time according to shrimp size.
For those who like a little more heat, feel free to add cayenne pepper or add your favorite hot sauce to the marinade and dipping sauce.
Find Nature’s Touch Products:
We purchased the Organic Mangoes and Pesticide-Free 3 Berry Mix at Shaw’s. Shaw’s carries all of the below Nature’s Touch products as well:
- Organic Mangoes
- Pesticide-Free Mangoes
- Organic Blueberries
- Pesticide-Free Wild Blueberries
- Organic Broccoli
- Organic Kale
- Pesticide-Free 3 Berry Mix
Now YOU Can Share Your Recipes for a Chance to Win!
Create YOUR own recipe with Nature’s Touch products for a chance to win a Foodie Trip Adventure of your choice (includes a trip to Chile, Belgium, or Canada to visit a farm where Nature’s Touch sources their products), plus other great prizes like a NutriBullet® or grocery gift card.
Contest entry dates are 3/20/17-5/31/17. For more information on the contest and to get other inspirational recipes, visit www.NaturesTouchContest.com. Don’t forget to pick up your Nature’s Touch product at Shaw’s!