Antiguan Cajun Shrimp
A vibrant and flavorful dish featuring plump shrimp coated in a zesty Cajun spice blend, served with a refreshing mango chutney and a hint of fresh herbs. This dish offers a delightful fusion of Caribbean sweetness and a touch of spice.
🧂 Ingredients
- 12 cooked Jumbo shrimp(peeled and deveined, tails on)
- 2 tbsp Cajun spice
- 2 tbsp Olive oil
- 1 medium Onion(diced brunoise)
- 1 Green bell pepper(diced brunoise)
- 2 firm Ripe mangoes(sliced into cheeks)
- 1 tsp Garlic(minced)
- 1 tsp Fresh herbs(chopped (e.g., parsley, chives))
- 2 tsp Honey
- 1 cup Mango juice
- Salt(to taste)
- Black pepper(to taste)
- Scallion stems(for garnish)
👨🍳 Instructions
- 1
Prepare the mango chutney: Heat olive oil in a pan over medium heat. Add diced onion, green bell pepper, minced garlic, and chopped fresh herbs. Cook for 30 seconds. Remove from heat. Stir in honey and mango juice. Season with salt and pepper to taste. Set aside.
- 2
Grill the mango cheeks: Lightly brush the mango cheeks with oil and grill them for a few minutes per side until heated through and lightly marked.
- 3
Prepare the shrimp: Coat the cooked shrimp evenly with Cajun spice.
- 4
Cook the shrimp: Heat a small saucepan with a little oil. Quickly sauté the seasoned shrimp for about 10 seconds per side until just heated through. Be careful not to overcook.
- 5
Assemble the dish: Top each grilled mango cheek with a portion of the mango chutney. Place three shrimp on top of the chutney and garnish with scallion stems.
💡 Pro Tips
- ✓Ensure your mangoes are ripe but still firm enough to hold their shape when grilled.
- ✓Adjust the amount of Cajun spice to your preference for heat.
- ✓Fresh herbs add a bright, aromatic finish; use a mix of parsley and chives for best results.
🔄 Variations
- Add a pinch of cayenne pepper to the mango chutney for extra heat.
- Serve with a side of Antiguan rice or fried plantains.
- Substitute pineapple for mango for a different tropical flavor.