Spicy Chipotle Mango Shrimp with Succotash
Recipe GLPR179f18258c8854
Grilled shrimp skewers glazed with a fiery chipotle-mango sauce, served alongside a vibrant succotash of charred corn, lima beans, sautéed leeks, and roasted peppers. This seafood-forward dish combines sweet, smoky, and spicy flavors for a balanced, satisfying meal.
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Ingredients
8 (10-inch) bamboo skewers
1 ripe mango, peeled, pitted, and roughly chopped
1 chipotle pepper in adobo sauce
1.5 tablespoons adobo sauce
1 tablespoon water
4 ears fresh corn, husks and silk removed
2 tablespoons olive oil, divided
1 leek, cut lengthwise in half, then thinly sliced crosswise
0.75 teaspoon kosher salt
0.25 teaspoon ground black pepper
1 jalapeno pepper, seeded and minced
1 red bell pepper, finely chopped
0.5 cup fresh or frozen lima beans
16 large peeled and deveined shrimp (16-20 count)
Directions
Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Prepare the chipotle-mango glaze: combine the chopped mango, chipotle pepper, adobo sauce, and water in a blender. Blend until smooth. Set aside.
Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it over medium-high heat on the stovetop.
Cut the corn kernels from the cobs using a sharp knife. Set the kernels aside.
Thread 4 shrimp onto each soaked bamboo skewer, spacing them evenly.
Brush the shrimp skewers lightly with 0.5 tablespoon of olive oil. Season with half of the salt and half of the black pepper.
Place the shrimp skewers on the preheated grill and cook for 2 minutes per side. During the last minute of cooking, brush the shrimp generously with the chipotle-mango glaze on both sides. Grill until the shrimp are opaque and reach an internal temperature of 145°F. Remove and set aside.
While the shrimp cook, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat.
Add the sliced leek to the hot oil and sauté for 2 minutes, stirring occasionally, until it begins to soften.
Add the corn kernels, minced jalapeño, and chopped red bell pepper to the skillet. Cook for 3-4 minutes, stirring often, until the vegetables are heated through and the corn begins to brown slightly.
Stir in the lima beans and cook for an additional 2 minutes until warmed through. Season the succotash with the remaining salt and black pepper, then taste and adjust seasoning as needed.
Divide the succotash evenly among four serving plates. Top each plate with two shrimp skewers. Drizzle any remaining chipotle-mango glaze over the skewers and serve immediately.
