Back in January, The Kitchen Witch launched a month of butt shrinking recipes to kick off the year. After all the excesses of the holidays, it’s nice to settle back into more sensible eating habits. As much as I enjoyed the homemade Berger Cookies and the Muddy Buddies, that’s not a winning diet plan. While January (and February) may have come and gone, this butt shrinking recipe is sticking around because the combination of shrimp, mango, chili, and avocado is sublime. Kitchen Witch did hers more like a lettuce wrap while The Mistah and I converted ours into entree salads. Whichever you choose, you really can’t go wrong.
Spicy Shrimp, Avocado, and Mango
Inspired by The Kitchen Witch and Bobby Flay
- 1/2 cup olive oil
- 1 red chili
- 1/4 teaspoon red pepper flakes
- 1 red bell pepper – roasted, peeled, and seeded
- 1/4 cup mango nectar
- juice of 1 lime
- 2 pounds shrimp, peeled and deveined
- 1 cup rice stick noodles, cooked per package directions
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1 mango, sliced
- 4 to 6 whole romaine lettuce leaves
Combine olive oil, red chili, red pepper flakes, roasted red pepper, mango nectar, and lime juice in a food processor and pulse to thoroughly combine. Let the marinade sit at room temperature for at least one hour. Taste for seasoning and add salt if needed. Reserve 1/4 cup marinade. Place remaining marinade in a medium bowl.
Dry the shrimp with a paper towel. Add the shrimp to the marinade in the medium bowl. Allow to sit for 15 minutes.
Meanwhile, cook the rice noodles according to the directions on the package. Rinse in cold water, toss with sesame oil, and set aside.
Divide the lettuce leaves between two plates. Drape the rice noodles over the lettuce. Arrange mango and avocado slices on top of lettuce and noodles.
Heat a large nonstick pan over medium high heat. Add the shrimp and cook five to seven minutes, until they turn opaque and are just done.
Place shrimp on top of the mango and avocado. Drizzle with reserved marinade and enjoy.