Sautéed Mango Shrimp with Brown Rice and Cilantro
Lent Recipes

Sautéed Mango Shrimp with Brown Rice and Cilantro

Keep it shrimple this Lent with our twist on a favorite dish! Made with delicious mango & our very own Fisherman's Wharf Raw Shrimp, sold directly in our stores. Pick up all of these items in our stores now.

  • 1 cup uncooked brown rice
  • 12 oz. Fisherman's Wharf Raw Shrimp 41/50 (peeled and deveined)
  • 1 tbs. canola oil
  • 3/4 cup mango, diced small
  • 1/4 cup roasted red pepper
  • 1 ea. onion, diced small
  • 1 tbs.fresh cilantro, chopped
  • 1 tbs. Creole blackening seasoning
  • 1/4 tsp. salt
  • Cook brown rice *according to directions
  • Pre-heat heat a large skillet over medium-high heat.
  • Drain and dry shrimp, then toss in the blackening seasoning.
  • Add canola oil to the hot skillet. Then, add the seasoned shrimp and cook them for about 1 minute per side.
  • Place the onions in the skillet, and cook with shrimp for another 3-4 minutes, until onions are translucent.
  • Next, add the roasted red peppers and mango to the skillet, and toss until heated.
  • Season evenly with salt. Then, add the cooked brown rice.
  • Stir the mixture until all ingredients are incorporated, and heated evenly throughout.
  • Remove from heat, top with fresh cilantro and serve.
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