Sautéed Caribbean Shrimp with Mango and Scotch Bonnet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Juicy shrimp sautéed with fresh mango and spicy Scotch bonnet peppers create a vibrant and flavorful Caribbean-inspired dish. This Caribbean-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, ripe mango, peeled and diced, Scotch bonnet pepper, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 small finely chopped Scotch bonnet pepper, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 lb large shrimp to the skillet, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes on each side until the shrimp turn pink and opaque with slightly crisp edges.
  3. Step 3: Stir in 1 cup diced ripe mango and 2 tbsp fresh lime juice, cooking for an additional 1 minute until the mango is warmed through and slightly softened.
  4. Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving to add a fresh, herbal note.

Frequently asked questions

How long does Sautéed Caribbean Shrimp with Mango and Scotch Bonnet take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Caribbean Shrimp with Mango and Scotch Bonnet?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Caribbean Shrimp with Mango and Scotch Bonnet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Caribbean Shrimp with Mango and Scotch Bonnet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Caribbean Shrimp with Mango and Scotch Bonnet?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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