Mango Mango Chili Shrimp Salads and an Homage to Destiny's Child

So if you've seen our Facebook posts about this Mango Mango stuff and have wondered what on earth is all the fuss about, let me illuminate you.  Mango Mango is this great product made by 3 women in the Virginia Beach area.  We at Nalls Produce carried it for over a year now and it sold fairly decently and then...Shark Tank. Unbeknownst to us, these ladies appeared on a episode of Shark Tank about a month ago, and ever since we cannot keep the mangoliciousness on our shelves.  No joke, we've had people buy 10 jars and we know one woman who keeps a jar at home, a jar a work, and one spare in case of emergencies.  There's even a gentleman out there that has asked for Mango Mango for Christmas.  We love the product, but the gals at Mango Mango say there are over 100 ways to use it, so I felt it was time to explore the full range of fun instead of just slathering it on a carb.  And the grape tomatoes and leaf lettuce in this week's Crop Share had visions of shrimp salads or wraps dancing in my head.  Fans of Destiny's Child (I should just say humans, because really, who doesn't love them and long for a full reunion tour.  That Superbowl half time show was not enough and the lights in the stadium protested as such!) should check out the Mango Mango website because it's sly reference after sly reference to the song "Bootylicious".  So, it begs the question...are you ready for this jelly? Because this Mango Mango Chili Shrimp may be too mangolicious for ya babe!  Buckle your seat belt, it's time for take off!

Mango Mango Chili Shrimp Salads

Ingredients:
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...

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