Sheet-Pan Shrimp with Mango-Pepper Sauce & Jasmine Rice - Recipe from Price Chopper
Sheet-Pan Shrimp with Mango-Pepper Sauce & Jasmine Rice
Broiled shrimp, seasoned with garlic and jalapeño, is served over jasmine rice with a zesty mango-bell pepper sauce in this delicious recipe. Quick and flavorful, garnished with cilantro sprigs for freshness. Found in our Spring 2024 Gatherings magazine.
Broiled shrimp, seasoned with garlic and jalapeño, is served over jasmine rice with a zesty mango-bell pepper sauce in this delicious recipe. Quick and flavorful, garnished with cilantro sprigs for freshness. Found in our Spring 2024 Gatherings magazine.
- Position oven rack 4 to 5 inches from broiler; preheat broiler on high. Place bell pepper on rimmed baking pan; broil 8 minutes or until skin is blackened and blistered, turning occasionally. Transfer bell pepper to large bowl; cover with plastic wrap and let stand 10 minutes.
- Remove skin and stem from bell pepper; remove seeds and coarsely chop. In blender, purée mango, vinegar and bell pepper until slightly chunky. Add cilantro; blend 30 seconds or until cilantro is chopped. Makes about 1 cup.
- On rimmed baking pan, toss shrimp, garlic, jalapeño, oil and black pepper; spread in single layer and broil 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes about 3 1/2 cups.
- Prepare rice as label directs. Serve shrimp topped with sauce along with rice; garnish with cilantro sprigs, if desired.
