Firecracker Mango Shrimp Recipe
Crispy shrimp tossed in a mango–habanero garlic glaze.
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Ingredients
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Crispy Shrimp
Mango–Habanero Garlic Glaze
Finish & Garnish
Method
Crispy Shrimp
- 1
Prep shrimp
Pat the shrimp dry with paper towels. Season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Set aside for 5 minutes while you prepare the batter and oil.
- 2
Make dredge and wet batter
In a shallow bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup cornstarch. In a separate bowl, beat 1 egg with 1/2 cup buttermilk (or whole milk) until combined.
- 3
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (or use a deep pot) and heat over medium-high until the oil registers 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds. There should be enough oil to shallow-fry and crisp the shrimp; add more oil if needed (you may need 1.5–2 cups depending on your pan).
- 4
Coat shrimp
Working in batches, dredge shrimp first in the flour-cornstarch mixture, shaking off excess, then dip into the egg-milk mixture, and finally give a light second dusting in the flour mixture for extra crispness.
- 5
Fry shrimp
Carefully place coated shrimp into the hot oil in a single layer, do not overcrowd. Fry for 1.5–2.5 minutes per side until golden brown and cooked through (shrimp should be opaque and the internal temperature ~120–135°F depending on size). Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp. Keep shrimp warm in a low oven (200°F / 95°C) if needed.
Mango–Habanero Garlic Glaze
- 6
Blend mango and habanero
Place 1 cup diced ripe mango and the habanero (remove seeds for less heat) into a blender or food processor. Add 2 tablespoons lime juice and 2 tablespoons water. Puree until smooth. Taste carefully and adjust heat by adding more or less habanero or water.
- 7
Cook glaze base
In a small saucepan over medium heat, add 1 teaspoon neutral oil or use 1/2 tsp sesame oil, then add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Add the mango-habanero puree, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine and bring to a gentle simmer.
- 8
Thicken and finish
Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering mango glaze. Simmer 1–2 minutes until thickened to a saucy consistency. Stir in 1/2 teaspoon sesame oil and 1/4 teaspoon salt. Taste and adjust sweetness, salt, or acidity with additional honey or lime juice as needed. Remove from heat.
Finish & Serve
- 9
Toss shrimp in glaze
Place the fried shrimp in a large mixing bowl. Pour the warm mango–habanero garlic glaze over the shrimp and gently toss to coat each piece evenly. Work quickly so the shrimp remain crispy but well glazed.
- 10
Plate and garnish
Arrange glazed shrimp on a serving platter. Sprinkle with 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.