Black Pepper Shrimps with Caramelized Mango
2 servings
20 minutes
Shrimp with black pepper and caramelized mango is an exquisite dish of Vietnamese cuisine that combines the freshness of seafood with vibrant fruity notes. The light caramelization of mango adds dessert sweetness that harmoniously contrasts with the spiciness of black pepper on the shrimp. A thick-bottomed pan helps achieve the perfect texture: shrimp develop an appetizing golden crust while mango gains a delicate caramel crunch. This dish is ideal for both festive dinners and romantic evenings. Serving with sea salt, fresh green onions, and lemon wedges completes the gastronomic image, enhancing the flavor richness. This combination of sweet, spicy, and fresh makes the dish unforgettable and surprises with its simplicity in preparation yet complexity in flavor nuances.
1
Wash 10 large shrimp in cold running water, dry them, and skewer 5 pieces on 2 wooden sticks. Generously sprinkle the backs of the shrimp with black pepper and lightly salt.
- Peeled shrimp: 400 g
- Ground black pepper: 4 teaspoons
- Salt: 0.3 teaspoon
2
Peel the mango and cut large pieces of flesh from both opposite sides of the pit with a sharp thin knife.
- Mango: 1 piece
3
Heat vegetable oil in a thick-bottomed pan over medium heat. When the oil sizzles, place 2 pieces of mango (flat side down) in it. Fry until browned (about 3 minutes) and immediately transfer to plates.
- Vegetable oil: 0.3 glass
- Mango: 1 piece
4
Place the skewered shrimp in the same pan and fry on both sides. Cook for 3-5 minutes depending on the size of the shrimp.
- Peeled shrimp: 400 g
5
Place the cooked shrimp directly on skewers in plates with mango, drizzle with olive oil, and sprinkle with sea salt. Serve with lemon wedges and green onions.
- Olive oil: 4 teaspoons
- Sea salt: to taste
- Lemon: 1 piece
- Spring onion: 1 piece
