Baked Panko Crusted Chipotle Shrimp With a Mango Cream Sauce

Name: Baked Panko Crusted Chipotle Shrimp With a Mango Cream Sauce
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 Shrimp appetizers, 8 serving(s)
Ingredients: 2 lbs fresh extra large shrimp (peeled, tails on); 2 chipoltes in adobo sauce, chopped and mashed; 2 limes, juice of; 1/2 cup orange juice; 2 teaspoons minced garlic; 2 teaspoons fresh cilantro, chopped fine; 1 tablespoon olive oil; 1 cup panko breadcrumbs (pulsed in the food processor to make them a bit finer); 2 eggs (beaten); 1 tablespoon fresh cilantro; 4 tablespoons butter (melted); 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 large mangoes, chopped (you can also buy quality frozen mango too if you can not find fresh, which work ok for this); 1/3 cup sour cream; 1 tablespoon lime juice; 1/2 teaspoon of the adobo sauce (more or less according to taste); 1 tablespoon honey; 1/2 teaspoon lime zest; 1/2 teaspoon ground ginger; 1/2 teaspoon brown sugar; salt; 1 lime, sliced (optional); fresh cilantro (optional)

Submitted by SarasotaCook

"What a great appetizer, or even a main course. But I love these as an appetizer because ... if they aren't hot that is perfectly ok. Just a light crusty outside, but a spicy chipolte marinade. Then a creamy sweet mango sauce to dip them in. I just set them on a big plate with the sauce in the middle."

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Ready In:: 1hr 15mins
Ingredients:: 24
Yields:: 8 Shrimp appetizers
Serves:: 8

ingredients

2 lbs fresh extra large shrimp (peeled, tails on)
Marinade
2 chipoltes in adobo sauce, chopped and mashed
2 limes, juice of
¹⁄₂ cup orange juice
2 teaspoons minced garlic
2 teaspoons fresh cilantro, chopped fine
1 tablespoon olive oil
Coating
1 cup panko breadcrumbs (pulsed in the food processor to make them a bit finer)
2 eggs (beaten)
1 tablespoon fresh cilantro
4 tablespoons butter (melted)
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon ground black pepper
Creamy Mango Sauce
2 large mangoes, chopped (you can also buy quality frozen mango too if you can not find fresh, which work ok for this)
¹⁄₃ cup sour cream
1 tablespoon lime juice
¹⁄₂ teaspoon of the adobo sauce (more or less according to taste)
1 tablespoon honey
¹⁄₂ teaspoon lime zest
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon brown sugar
salt
Garnish
1 lime, sliced (optional)
fresh cilantro (optional)

directions

Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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