Mango Mango Chili Shrimp Salads
1 head Romaine or Red Leaf Lettuce
1 pint grape tomatoes, halved
4 Tbsp Mango Mango Preserves (in store now!)
1 tsp garlic, minced
1 inch knob ginger, diced
1/8 tsp coarse ground salt
1 tsp paprika
1 Tbsp sriracha (more if desired for extra heat, and if it's my plate, oh I do desire)
1.5 lbs cooked shrimp, tails removed
2 Tbsp corn starch
Coconut or olive oil
Chop off ends of lettuce (don't discard, see how we reuse it!) and rinse leaves thoroughly, setting aside to dry. Rinse and slice tomatoes and set aside.
In a bowl, mix together Mango Mango preserves, garlic, ginger, salt, paprika and sriracha, set aside. Pat shrimp dry with a paper towel and toss in 2 heaping Tbsp corn starch (corn starch is my miracle batter for frying sans gluten, dairy or egg, it coats things just enough to give the skin a crispy finish). Heat about 1/4" of oil in a pan over high heat. Once your oil is hot enough drop in coated shrimp to begin lightly frying. You'll likely have to do these in batches to prevent over crowding if you don't have a huge skillet. Once shrimp have curled and the outsides have crisped, remove from pan and rest on a paper towel lined plate. Repeat until all shrimp are fried. Drain off excess grease from the pan and wipe down with a paper towel. Reduce the heat to medium high, and toss shrimp back into the pan and pour your mango chili sauce over top. Cook until the sauce is thick and some of it begins to crisp up, about 1-2 minutes.
Serve a scoop of shrimp on a bed of lettuce with some sliced grape tomatoes and finish with an extra drizzle of sriracha if you need a final kick. I ate mine as lettuce wraps and the Mister ate his as a shrimp salad with a bit of jasmine rice on the side.
And because now I just can't resist...