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–+ servings
Spicy Caribbean marinated shrimp over rice.

Spicy Caribbean Shrimp with Mango-Chile Sauce

Carne Diem Culinary
These Caribbean Fire Shrimp combine spicy habanero and scotch bonnet peppers with some tropical sweetness from mango and pineapple. What began as a recipe to use up peppers from our garden, has become one of our favorite Caribbean inspired dishes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 208 kcal

Equipment

  • Skillet, grill, or salt block
  • food processor

Ingredients
  

  • 3 Caribbean Red Habaneros
  • 4 Scotch Bonnet Peppers
  • 3 Sweet Peppers
  • 3 Mild Peppers such as Shishito, Mad Hatter, or serrano
  • 1 Jalapeno
  • 1 Anaheim Pepper
  • ½ White Onion diced
  • 1 inch Ginger peeled and diced
  • 1 Tablespoon Garlic minced
  • 8.25 ounce Crushed Pineapple in Heavy Syrup
  • 15 ounce Diced Mango in Heavy Syrup
  • ¼ cup Light Beer
  • ¼ cup Dark Brown Sugar
  • 2 Tablespoon Apple Cider Vinegar

Instructions
 

  • Remove the stems and seeds from the peppers. Consider wearing gloves when handling the hot peppers.
  • Add the peppers, onion, ginger, and garlic to a food processor and pulse until everything is evenly and finely diced.
  • Add in the liquid ingredients, brown sugar, and canned fruit with their syrups. Pulse in the food processor until well combined. (See Note)
  • You will need about 1 pint (2 cups) of sauce for 20 shrimp. Reserve about ½ a cup for basting the shrimp, then use the remaining 1.5 cups to marinate the shrimp. Marinate for at least 4 hours, or overnight. You can use shelled or shell on shrimp for this recipe, but the recipe works best with large shrimp.
  • When you are ready to cook, remove the shrimp from the marinade. You can cook the shrimp on a salt block in the oven at 350 degrees (our favorite), on a grill, or simply cooked in a skillet on the stovetop. With whatever method you use, flip the shrimp half way through and baste them with the remaining sauce. Cook the shrimp to your desired doneness.
  • Enjoy as a spicy appetizer or on top of some Caribbean rice and beans as a meal.

Notes

This will make more sauce than you will need for a meal.  We like to can the extra for use throughout the year.  Typically a pint of sauce is good for about 20 shrimp.

Nutrition

Calories: 208kcalCarbohydrates: 49gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 580mgFiber: 6gSugar: 42gVitamin A: 4221IUVitamin C: 193mgCalcium: 50mgIron: 1mg
Keyword garden, habanero, mango, Scotch Bonnet, shrimp, spicy
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