Sautéed Caribbean Shrimp with Mango and Scotch Bonnet Glaze
A vibrant dish featuring succulent shrimp sautéed in a sweet and spicy mango and Scotch bonnet pepper glaze, inspired by Caribbean flavors. This caribbean-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, ripe mango, peeled and diced, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup ripe mango, peeled and diced
- 1 small scotch bonnet pepper, finely minced
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 2 cloves minced garlic
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb large shrimp, seasoned with 1 tsp salt and 1/2 tsp black pepper, to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque, then remove shrimp and set aside.
- Step 3: Reduce heat to medium and add 1 cup diced ripe mango, 1 small finely minced scotch bonnet pepper, 1 tbsp brown sugar, and 2 tbsp fresh lime juice to the skillet. Stir and cook for 4-5 minutes until the mango softens and the glaze thickens slightly.
- Step 4: Return the shrimp to the skillet, tossing them in the mango glaze for 1 minute to coat well. Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Caribbean Shrimp with Mango and Scotch Bonnet Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 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 Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango, peeled and diced from drying out.
Can I substitute ingredients in Sautéed Caribbean Shrimp with Mango and Scotch Bonnet Glaze?
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 Glaze 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 Glaze?
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.
