Shrimp in Spicy Garlic-Mango Sauce

PREP TIME: 15 minutes
COOK TIME: 15 minutes

Ingredients
1 ripe Ataulfo mango
4 garlic cloves
1 habanero pepper
1/4 red onion
1/2 teaspoon kosher salt, plus more to taste
3/4-inch piece fresh ginger
2–3 fresh basil leaves
1 pound peeled and deveined shrimp
1/2 teaspoon kosher salt, for shrimp
1/4 teaspoon ground black pepper
Juice of 1 lime
1/4 cup water, plus more as needed
Avocado oil, for cooking
Tostadas or white rice, for serving

Optional Garnishes:
Chopped cilantro and thinly sliced red onion

Directions
Heat about 1 tablespoon of avocado oil in a skillet over medium heat. Add the whole habanero and cook for 5–7 minutes, turning occasionally, until blistered and lightly charred in spots. Remove from heat and let cool slightly.

Once cool enough to handle, remove the stem and seeds from the habanero for moderate heat. (Wearing gloves is recommended.)

Peel and roughly chop the mango. Peel the ginger.

Add the mango, garlic, habanero, red onion, kosher salt, ginger, basil, lime juice, and water to a blender. Blend until completely smooth. If needed, add another tablespoon or two of water to loosen the sauce. Taste and adjust salt if needed.

Pat the shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat a drizzle of avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 1/2–2 minutes per side, until pink and lightly golden. Cook in batches if needed to avoid overcrowding.

Reduce the heat to medium-low and pour the mango sauce into the skillet. Stir gently to coat the shrimp and simmer for 2–3 minutes, until the sauce is warmed through and the shrimp are fully cooked.

Serve over tostadas or alongside white rice. Garnish with chopped cilantro and thinly sliced red onion if desired.

Notes:?For a milder version, substitute the habanero with 1 jalapeño.

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