| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 2 1/2 cups |
Ingredients
- 3 mangoes, peeled and chopped (about 2 cups)
- 2-inch piece fresh ginger, peeled
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon cumin seed, toasted and crushed
- 1/4 cup cider vinegar
- 1 shallot, roasted
- 1 garlic clove, roasted
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 pound medium shrimp, peeled and deveined
Instructions
- In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 212 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 122 mg |
| Sodium | 253 mg |
Reviews
I made this marinade and used it on shrimp and my friends beg me to bring it to every cookout. Simple and amazing flavor.
I think that this recepie is amazing i tried it with my family and everybody loved it thanks Tylor
This marinade tastes fabulous raw, but somehow it just didn’t make it with the seafood. A shame, because it is a really great concept – the final execution just doesn’t work as expected.
One more thing, I only needed 2 mangoes for more than 2 cups.
Very nice sweet taste. We loved it!