Bites on a Budget: Mango Shrimp Ceviche | Hawaii State FCU
There's nothing like a refreshing mango shrimp ceviche to cool you down on a hot summer day! Best part is it's delicious, easy to make and will only cost you $20!
INGREDIENTS
1 Mango
3/4 lb Shrimp
1/2 Cucumber
2 Tomato
1/4 cup Cilantro
1/2 Red Onion
4 Limes (juiced)
Salt and Pepper to Taste
INSTRUCTIONS
1. Place shelled and deveined shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent.
2. Chop mango, cucumber, tomato, cilantro, and red onion.
3. Chop cooked shrimp.
4. Place all chopped ingredients in a bowl; add juice of 4 limes and salt and pepper to taste.
We're always looking for ways to help people manage their money better or provide tips to save a few bucks here and there. Hawaii State FCU is proud to launch a new video series Bites on a Budget, easy-to-make meals that won't break your wallet.
For this recipe and more, please visit:
Subscribe to Hawaii State FCU
Follow for more #BitesOnABudget
Facebook:
Instagram:
Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
SHRIMP STACK WITH MANGO SALSA AND AVOCADO
SHRIMP STACK WITH MANGO SALSA AND AVOCADO Ilove this shrimp stack! It is so fresh with layers of crunchy cucumber, mango salsa, avocado, and creamy shrimp. This shrimp stack has no rice which makes it lighter in calories and gluten-free. It is the ultimate shrimp stack to satisfy your cravings and the flavors work perfectly together!
SUBSCRIBE TO OUR CHANNEL HERE
Don't forget to hit the bell so you get notifications when our next video comes out.
PRINTABLE RECIPE HERE
Following WW this is 3 personal points on my WW plan. We have a link in our recipe card on our website where you can get your exact personal points! YES!
I love using this food mold tool to make shrimp stacks. If you don't have a tool you can also use a metal can. Just remove both ends and push through. Or, you can use a one-cup measuring cup to assemble the stack.
This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank YOU so much for supporting us!
GET SOCIAL WITH US!
WEBSITE
YOUTUBE
INSTAGRAM
PINTEREST
FACEBOOK PAGE
FACEBOOK GROUP
TWITTER
TIKTOK @healthyfoodiegirls
WEBSITE
YOUTUBE ????????????????????
#shrimp #shrimprecipes #shrimpsrecipe #healthyfoodiegirlrecipes
Mango Shrimp Recipe ???? Easy 5 Ingredient Mango BBQ Shrimp!
Mango Shrimp Recipe | Easy 5 Ingredient Mango BBQ Shrimp! | SUBSCRIBE & HELP FEED THE HUNGRY ~ Recipe Follows ~
Sweet, spicy, and cooked to perfection, this easy 5 ingredient recipe will shine at your next party with its bright flavors of mango and citrus!
My Links:
email: cherianngilmore@gmail.com
Subscribe to my channel here:
Recommended Video, Baked Fontina Dip:
Used in this Video:
Korean BBQ Rub:
Spiral & Slice:
8 Non-stick Fry Pan:
MANGO BBQ SHRIMP
INGREDIENTS
1/2 lb large raw shrimp, shelled & de-veined, tall-on
4 cloves of garlic
1 tbsp Pampered Chef Korean BBQ Rub
1 heaped tablespoon mango chutney
1 lime
Put a large non-stick frying pan on a medium heat.
Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
Stir the bbq rub into the oil, then add the shrimp. Fry for 4 minutes, or until the shrimp are cooked through, tossing regularly.
Stir in the mango chutney. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.
HELP FEED THE HUNGRY - SUBSCRIBE & SHARE
When we reach 500 subscribers, we will donate a flock of chicks gift donation through Heifer International. A flock of chicks gift donation helps provide a family in need with a starter flock of 10 to 50 chicks, along with the training that will empower them to turn our donation into a lifetime of opportunity. Each flock of chicks:
Provides eggs and protein for nourishment
Boosts income through sales of extra eggs and offspring
Ensures security for generations through Passing on the Gift
Chickens require little space and can thrive on readily available scraps; this allows families to make money from the birds without spending much. And since a good hen can lay up to 200 eggs a year, your flock of chickens gift provides a steady source of nutrition and income
Easy Coconut Shrimp Curry
Grilled Jerk Shrimp with Peach-Mango Slaw #shrimprecipe #trendingshort
Recipe:
Wild Argentinian colossal shrimp marinated in a 16-ingredient jerk sauce. Seared on the grill then served over rice with a refreshing and tangy slaw of local peaches, peppers, onions, cilantro, and mango, that has the perfect balance for the slow build of the jerk’s heat.
I love jerk sauce and use it on a variety of proteins and vegetables. I prefer mine with extra spice, but the spice isn’t what makes the dish, it is the balance of all the ingredients working together. It is the aroma, before and during the cooking process, along with the pure bliss it brings to the taste buds.
So last week, Elaine and I were out for dinner and ordered a jerk shrimp appetizer and it was insulting to associate jerk with the dish we were served. It should have been called Cinnamon Shrimp, because that was the only spice we could taste.
Hence the motivation to make a proper (by my humble standards) jerk shrimp dish. I admit that the ingredient list is lengthy, but it is the blend of these spices, each adding to the complex, aromatic flavour profile that is both spicy and savoury, with just a hint of sweetness that makes jerk so darn delicious.
Although this dish would be wonderful with any size shrimp, I strongly encourage you to try it with Wild Argentinian Colossal Shrimp. These shrimp have a distinctive sweet, delicate flavour that truly sets them apart. The cold, clean waters of the South Atlantic, contribute to the shrimp's fresh taste, resulting in their rich, succulent flavour profile. @marinadelreyfoods8859