Chipotle Shrimp with Mango and Corn Salad
Wow, it feels like forever since we’ve had a moment to chat. I know I’ve been publishing at a regular interval, but I haven’t sat down to write one of these “In Life” pieces for almost three weeks. Amazing. Travel was the theme of June. It was all very fun, and I enjoyed it so much. I’ve got one more trip planned for the 4th of July weekend – we’re going to St. Louis to see our beloved Cardinals play in Busch Stadium. I’m sooooo excited. It’s my first time, and I know it’ll be an awesome experience. Make sure you’re following me on Instagram so you can keep up with the weekend’s photos.
So let’s back track just a little to this past weekend’s events. Jeremy and I went up to the North Mississippi Hill Country Picnic with some of our close friends. The Picnic is actually a 2 day music fest featuring some of the most talented blues musicians I’ve ever heard. The atmosphere and vibe were incredibly chill. The heat was a bit daunting, but our shade tent remedied that for the most part. The music was food for the soul, truly. I can’t wait till next year. We’re definitely going back.
This is all related to this recipe (I promise!) because after our 12 hour stint at the Picnic on Saturday, we came back to our cabin famished! While we snacked pretty much all day at the Picnic, the heat and dancing and energy of the blues just makes you starving once you stop to rest. I’d made this particular recipe late last week because I had ripe, fresh mangoes from the National Mango Board that had to be used. The best decision I made was taking this dish up with us to snack on. The shrimp, corn and mango made for a delectable feast. It was all very refreshing and just what I needed to finish off a fantastic day.
Since we’ve got a holiday coming up in two days (Happy 4th of July!!), I wanted to provide you with at least one recipe that would be great for a cook-out. Feel free to grill the shrimp instead of pan-frying them as I did. I really need to get a grill. I have a stove-top cast iron grill, but it’s just not cutting it anymore. I need a small, propane grill so that I can just whip up shrimp like this in mere minutes. One day. And I have a feeling it’ll be sooner versus later.
I made the original version of this mango and corn salad recipe for my Dirty Sue Martini party. Originally, I didn’t use mango in it (or shrimp, for that matter) but decided to add it in when I received mango samples from the National Mango Board. As part of a thank you gift for attending their party at BlogHer Food, they sent attendees a box of fresh mangoes. While they play a supporting role in this dish, next week I’m publishing a sorbet recipe where they’re front and center. I’m really excited to share that with you!!
But back to this week. And this dish. There are so many veggies that say “summer” to me. Corn is one of them. Corn is the basis of and inspiration for this whole dish. I got the beautiful corn you see below at Hollygrove Market and Farm here in New Orleans. Corn’s really just getting into season here in South Louisiana so this is the first of many dishes I’ll be making with this summer jewel. Besides the delicious taste, my other favorite thing about this particular corn is that it’s non-GMO! Yaaaaay! I’ve been a stickler more and more about knowing my food is non-GMO. Corn is really one of those you have to watch out for. Along with soy, it’s the most likely food in a regular American diet that will be GMO.
So besides the corn, many delicious items go into this salad. I love all of these ingredients so very much – it just made sense to put them all in a salad together. I didn’t get the grape tomatoes below at Hollygrove (they weren’t selling them a la carte that day), but I did get them at my local Rouses supermarket. I bought them because they’re Louisiana grown grape tomatoes. I was so excited to see that. And of course, the jalapeños come from my own little plant. Somehow it produces both red and green jalapeños. Is that normal? I’m really liking it, regardless. (Big thanks again to my friend Christy for giving us the pepper plants).
I’ve saved the best for last here on ingredients – shrimp! I know that’s what you’ve been waiting for. Vegetables are lovely and delicious and very necessary. But shrimp is divine! These babies are fresh from the waters of South Louisiana. I bought them at The Seafood Shed just south of Golden Meadow, my hometown. I got them in late May and froze them for a special dish. And this is it. On the left below you can see them in the marinade. The picture on the right is right from the skillet, just before they went on the salad. One or two (or several) may have disappeared in the transfer. I can’t really say for sure….. (OK, so I ate them!).
And one last little nugget for you folks today. It’s no secret I’m
kind of a Type A neat freak. I embrace it. I own it. But I wanted to show you what my kitchen looked like around 2pm last Thursday. I was cooking not only this dish but also my mango sorbet and a batch of my Southwestern Pasta Salad (to take with us up to the Picnic). This was my counter space. What you don’t see is the mountain of dishes just to the right. I thought you all might appreciate how crazy the space gets when cooking is in full swing! I’m sharing because I know it’s therapeutic for me to admit that I can be messy and imperfect. And well, just normal. And that’s a good thing. 🙂
So there you have it. An easy and very delicious recipe that’s perfect for the summer. As I said earlier, try it as part of your July 4th celebration or any time this summer, really. The dish gets better after it sits for a day or so so don’t be afraid to make it ahead of time and enjoy it at a later date. Best of all, this sweet/spicy/tangy dish should please any group! Enjoy! And have a safe and happy 4th of July weekend!
Chipotle Shrimp with Mango and Summer Corn Salad Recipe
Smoky, spicy chipotle shrimp top this mango and corn salad. The salad also contains grape tomatoes, lime, cilantro, red onion, queso fresco and jalapeño.
- 1 tablespoon pecan oil (or olive oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 lime, zest and juice
- 2 pounds jumbo shrimp, peeled and deveined
Summer Corn and Mango Salad:
- 4 ears of fresh corn, kernels removed from cob
- 1 cup cherry or grape tomatoes, halved lengthwise
- 1 cup chopped mango (about 1 large mango)
- 1 cup diced red onion (about 1 small red onion)
- 1/2 cup finely chopped cilantro leaves
- 1/2 cup crumbled queso fresco
- Juice of 2 limes
- 3 tablespoons pecan oil (or olive oil)
- 2 teaspoons chopped jalapeño, stems and seeds removed
- 1 teaspoon kosher salt
- 1/2 teaspoon chipotle pepper powder
- 1 tablespoon pecan oil (or olive oil)
- 1/2 cup thinly sliced green onion bottoms (the white part)
- 2 teaspoons chopped canned chipotle in adobo (remove seeds and stem)
- 2 pounds of marinated shrimp, drained of excess marinade
Marinating the Shrimp:
- First peel and devein the shrimp (if not already done).
- Combine all the marinade ingredients, mix well then add shrimp. Stir to evenly coat shrimp with marinade.
- Set in refrigerator to marinate while prepping the mango and corn salad (about 30 minutes).
Mango and Summer Corn Salad:
- Add all ingredients to a large mixing bowl. Stir well to combine.
- Set in the refrigerator to chill a little while cooking the shrimp.
- Remove shrimp from marinade and be sure to drain off excess marinade from the shrimp. Too much liquid will make it difficult for the shrimp to cook properly.
- In a large skillet over a medium high flame, add the pecan oil and heat for about a minute.
- Add the sliced green onion bottoms and chipotle. Cook about 2 minutes until both are softened.
- Add the shrimp in a single layer and cook about 30-45 seconds on the first side.
- Carefully flip and finish cooking another 30-45 seconds on the second side. Shrimp cook very quickly so take care to not over-cook.
- Serve shrimp on a bed on Mango and Summer Corn Salad.