PREP TIME: 10 minutes | TOTAL TIME: 20 minutes | YIELD: 2 servings
Ingredients:
Shrimp
2 lbs. Large Shrimp, peeled & deveined
2 Tbsp. Olive Oil
1 Tbsp. Granulated Onion
1 Tbsp. Dark Chili Powder, mild
1 Tbsp. Dijon Mustard
1 tsp. Granulated Garlic
¾ Cup Orange Juice
1 ½ Tbsp. Brown Sugar
1 tsp. Red Chili Flakes
Mango, Avocado Chutney
1 Mango, ripe
1 Avocado, ripe but firm, diced
¼ Cup Tomatoes, small diced
1 ½ Tbsp. Olive Oil
1 Tbsp. Red Onion, small diced
Salt and Black Pepper to taste
Instructions: In a small bowl add all of the ingredients for the Mango, Avocado chutney, except salt and pepper and gently mix together. Season with salt and pepper gently mix again and set to the side.
Set the Shrimp, Orange Juice, Brown Sugar and Chili Flakes to the side and take the remaining ingredients for the shrimp and mix them together in a large mixing bowl. Once fully incorporated mix in the Shrimp and let sit for 5-10 minutes. While the Shrimp are resting, take a large skillet and place it over medium heat. After the Shrimp sit add a splash of Olive Oil to the pan allow a little time for the Oil to heat up, then add the Shrimp (Be careful not to drop them from too high above the pan to prevent splashing of hot oil). Cook the shrimp about 2 minutes on the first side until the shrimp turn pink, flip and add Orange Juice, Brown Sugar and Chili Flakes. Let the Shrimp Cook for 1-2 minutes in the mixture then remove and continue to cook the glaze until it becomes thick enough to coat the back of a wooden spoon. Remove the pan from the heat and toss the Shrimp back in the pan and serve with the chutney and enjoy!