Entrée – Seafood Sauteed Shrimp with Tequila Sauce, Mango Salsa

Sauteed Shrimp with Tequila Sauce, Mango Salsa

This recipe was featured on
"You're the Chef" episode #706.

OK, Might try it.OK, Might try it.

1.92 out of 5 (51 ratings)

Yield: four portions


  • c. red bell pepper, chopped
  • 1 Tbsp. hot peppers, chopped
  • 1 each large mango, ripe, peeled, seeded and chopped
  • 1 tsp. fresh ginger, chopped very fine
  • 1/4 c. fresh cilantro, chopped
  • 1/4 c. fresh parsley, chopped
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. tequila
  • 1/2 tsp. salt
  • 16 each large shrimp, peeled, de-veined
  • 1/4 c. virgin olive oil
  • 1/4 c. tequila
  • 1/4 c. cilantro, chopped
  • 1 c. water or shrimp broth
  • 1/4 c. butter, cold, cut into pieces
  • to taste salt
  • to taste black pepper, ground


  1. Combine the peppers, mango, ginger, cilantro, parsley, lime juice, tequila and salt. Chill for at least one hour before serving.
  2. Put the shells in a small saucepot and add just enough water to cover. Simmer for 1 hour and strain, saving the liquid and discarding the shells and heads.
  3. In a large sauté pan over high heat, sauté the shrimp until they are pink. Remove the pan from the heat and add the tequila. Then return the pan to the flame and allow the tequila to flame and burn off.
  4. Add the cilantro and toss. Add the water and boil. Whisk in the butter.
  5. Serve the shrimp over some rice, along with some of the sauce and mango salsa.

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