Wooooo buddy. My girl Amelie is ALWAYS making mango chipotle shrimp. Seriously they get to me every time. The other day I made chipotle peach tilapia, and it came out SO great that I decided today I’d try to make my version of mango chipotle shrimp. This is EASY as crap and delicious delicioussss. It would be great served with some brown rice and maybe some stir-fry vegetables :)
- 4-5 oz frozen, uncooked shrimp
- 2 TBSP medium salsa (try to get all natural)
- 1/2 cup frozen mango chunks
- 1/4-1/2 tsp chipotle chili powder
First, thaw your shrimp. I just run mine under cold water for about 5 minutes. Then in a pan sprayed with nonstick spray, add everything! The mango can go in frozen in fact. And I like to use 1/2 tsp chipotle chili powder, but this stuff has a kick to it, so you may prefer only 1/4 tsp! Cook on a medium heat until the shrimp have gotten smaller and gone from a grey color to a light pink/white color. That’s when they’re done! Uh yummmmm
Master vegan baking with this specially outlined online course!