Yields2 ServingsPrep Time20 minsCook Time21 minsTotal Time41 mins
½large yellow bell pepper
¼ripe mango, peeled and coarsely chopped
½tbsprice vinegar
1 ¼tbsppacked fresh cilantro plus additional sprigs for garnish (optional)
½lbraw 21-25 count peeled and deveined shrimp, tails removed and thawed if necessary
1garlic cloves, minced
½large jalapeño pepper, sliced crosswise
¾tbspextra virgin olive oil
1packages (8.8 ounces each) ready to serve jasmine rice
1
Prepare outdoor grill for direct grilling over high heat. Place bell pepper on hot grill rack; cover and cook 15 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes. Reduce heat to medium-high heat.
2
Remove skin and stem from bell peppers; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend until cilantro is chopped. Makes about 1 cup.
3
On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and ¼ teaspoon black pepper; spread in single layer. Place pan on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3½ cups.
4
Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.
Chef Tip: To make this dish in the oven, position oven rack about 5 inches from broiler. In step 1, broil peppers on a rimmed baking pan on high for 8 minutes or until the skin is blackened and blistered, turning occasionally; continue with steps 1 and 2. In step 3, broil shrimp mixture on high for 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°.
Ingredients
½large yellow bell pepper
¼ripe mango, peeled and coarsely chopped
½tbsprice vinegar
1 ¼tbsppacked fresh cilantro plus additional sprigs for garnish (optional)
½lbraw 21-25 count peeled and deveined shrimp, tails removed and thawed if necessary
1garlic cloves, minced
½large jalapeño pepper, sliced crosswise
¾tbspextra virgin olive oil
1packages (8.8 ounces each) ready to serve jasmine rice
Directions
1
Prepare outdoor grill for direct grilling over high heat. Place bell pepper on hot grill rack; cover and cook 15 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes. Reduce heat to medium-high heat.
2
Remove skin and stem from bell peppers; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend until cilantro is chopped. Makes about 1 cup.
3
On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and ¼ teaspoon black pepper; spread in single layer. Place pan on hot grill rack; cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3½ cups.
4
Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.
Notes
Sheet-Pan Shrimp with Mango Pepper Sauce & Jasmine Rice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
