Grilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice
Ingredients :
For the Shrimp:
- 6 jumbo tiger shrimp(peeled, tails on)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice
For the Spicy Mango-Habanero Glaze:
- 1 cup ripe mango, pureed
- 1 habanero pepper, seeded and minced (adjust to heat preference)
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- ¼ tsp salt
For the Fried Rice:
- 1.5 cups cooked jasmine rice
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 2 tbsp finely diced carrots (if using)
- 2 tbsp green peas (if using)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 scallion, thinly sliced
For Garnish & Plating:
- Fresh cilantro leaves**
- Thinly sliced habanero rounds
- Mango diced
Instructions:
Prepare the Mango-Habanero Glaze:
1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt.
2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside.
Marinate and Grill the Shrimp:
1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds.
3. Make the Fried Rice:
1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute.
2. Push veggies aside, pour in beaten egg, and scramble lightly.
3. Add rice, soy sauce, and fish sauce. Toss until evenly coated.
4. Press rice into a greased ring mold on the plate to form a perfect circle.
4. Plate with Precision:
1. Place grilled shrimp atop the rice mold, tails upright.
2. Drizzle extra glaze around the plate.
3. Garnish with cilantro, habanero slices, and microgreens.
4. Serve with lime wedges.
#byronellaGrilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice
Ingredients :
For the Shrimp:
- 6 jumbo tiger shrimp(peeled, tails on)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice
For the Spicy Mango-Habanero Glaze:
- 1 cup ripe mango, pureed
- 1 habanero pepper, seeded and minced (adjust to heat preference)
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- ¼ tsp salt
For the Fried Rice:
- 1.5 cups cooked jasmine rice
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 2 tbsp finely diced carrots (if using)
- 2 tbsp green peas (if using)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 scallion, thinly sliced
For Garnish & Plating:
- Fresh cilantro leaves**
- Thinly sliced habanero rounds
- Mango diced
Instructions:
Prepare the Mango-Habanero Glaze:
1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt.
2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside.
Marinate and Grill the Shrimp:
1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes.
2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds.
3. Make the Fried Rice:
1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute.
2. Push veggies aside, pour in beaten egg, and scramble lightly.
3. Add rice, soy sauce, and fish sauce. Toss until evenly coated.
4. Press rice into a greased ring mold on the plate to form a perfect circle.
4. Plate with Precision:
1. Place grilled shrimp atop the rice mold, tails upright.
2. Drizzle extra glaze around the plate.
3. Garnish with cilantro, habanero slices, and microgreens.
4. Serve with lime wedges.
#byronella
