Certainly you have tried the chicken, a staple of the novel-length menus at the corner Chinese restaurant, but this variation of the classic recipe, mango sweet and sour rock shrimp, is a favorite waiting to happen. Truly a snap to make, this recipe call for the vigilant chef: rock shrimp has a tendency to overcook in a hurry, and the sweet and sour sauce, with its high sugar content, can and will burn if left on too high of heat. Be mindful of those cook times, and this will be easy-peasy recipe will certainly make it into that go-to meal arsenal.
Mango Sweet & Sour Rock Shrimp
- 2 pounds rock shrimp, peeled and cleaned
- ½ cup ketchup
- ½ cup orange marmalade
- 3 tbsp. red wine vinegar
- 1 tbsp. soy sauce
- 1 tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. prepared horseradish
- ¼ tsp. curry powder
- 1 cup mango, diced
- Add shrimp to boiling water and cook for 2 minutes; drain well and set aside.
- Combine remaining ingredients in a saucepan; heat until bubbling.
- Stir in cooked shrimp and serve.
For more rock shrimp recipes, click here.
The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri’s recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri’s kitchen, click here.