Spicy Chardonnay Shrimp

Spicy Chardonnay Shrimp with Mango and Jalapeño

Shrimp is a summer staple. It is one of those ingredients that is so versatile it can fit most menus, and it is always a crowd pleaser.

Whether you want to grill them, broil, them, chill them, or steam them, you really can’t go wrong. Shrimp are perfect for parties and get togethers, or if you just want a quick and delicious dinner with your family. I love to add a little spice, and nothing is better than my recipe for Spicy Chardonnay Shrimp with Mango and Jalapeño.

It has the spice to excite the palate, but the mango adds some coolness and sweetness that makes it the perfect bite.

With any one-bite, my goal is to make it a memorable one. The fresh and in-season mango blended perfectly with the spiciness of the shrimp.

It had my husband singing its praises. If you make this dish for any party or event, I promise your guests will be begging for the recipe. For any of your braver guests, the bite of the raw jalapeño takes this recipe to the next level of heat.

What you need with this recipe is a perfect wine pairing. You will want to serve a beautiful chilled bottle of chardonnay as the perfect accompaniment to the spicy shrimp while also bringing out the freshness and sweetness of the mango.

I served Cambria’s Benchbreak Chardonnay and also used it as an ingredient in the recipe. This is one of those recipes that you will want to keep in your back pocket because your friends and family will be begging for more.

Spicy Chardonnay Shrimp with Mango and Jalapeño

Ingredients

  • ½ cup olive oil
  • ¼ cup Cambria Katherine’s Vineyard Chardonnay
  • 1 tbsp fresh squeezed lemon juice
  • 2 tbsp cajun seasoning
  • ¼ tsp. red pepper flakes
  • pinch cayenne pepper
  • 1 mango
  • 1 raw jalapeño

Instructions

  1. Combine first 6 ingredients in a baking dish.
  2. Add shrimp and refrigerate for 30 minutes.
  3. Preheat oven to 400 degrees.
  4. Bake for 10 minutes while stirring occasionally, or until shrimp is cooked all the way through.
  5. Slice jalapeño into thin slices. Slide onto toothpick.
  6. Peel the mango and remove the pit.
  7. Cut into squares and slide onto toothpick.
  8. Slide shrimp onto toothpick and repeat the process.
  9. Set them in a line on a platter and sprinkle or grind red pepper flakes on top.

I love small plates and one-bite adventures and this was the ultimate complement to our perfect date night. I put together some bright flavors, vibrant colors and tastes for the intimate evening in our backyard.

To see the entire post of our Tapas Date Night with all the recipes, check it out here.

By Erin Kennedy, of My Thirty Spot and My Cooking Spot

About the author:

Erin Kennedy is the founder and editor of My Thirty Spot, a lifestyle website, and My Cooking Spot, a website dedicated to all things food related. Erin currently resides with her husband and two adorable kitties in Phoenix, AZ. Her interests include dressing chic on a budget, sharing anti-aging tips, cooking, creating new recipes and capturing life through photography.