Shrimp with Mango and Plantains

shrimp mango plantains in dish

After a great time at the Fernandina Beach Shrimp Festival and an easy sail up the coast, we find ourselves hunkered down in Charleston, due to an early surprise: the first named subtropical storm of the season…the earliest ever…Ana. With seas of 15 feet and gale force winds up to 60 knots on our nose, we decided to hang tight in Charleston for a few days. Can’t think of a more lovely city to be stuck in. But watching our bank account dwindle in a city filled with fantastic restaurants, we decided to pull out some Shrimp Fest recipes and cook on-board.

mangoes plantians shrimp

Shrimp, Mango and Plantains in Mango Reduction

For a print-friendly recipe see below

10-12 oz. Mango nectar
1 tablespoon olive oil
2 ripe plantains
2 fleshy ripe mangoes
1 lb shrimp
1 tablespoon fresh chopped cilantro
Sea salt to taste

sliced plantains

Slice up two plantains and sauté in one tablespoon of olive oil over medium heat.

fried plantains

Brown one side (about two-three minutes) then turn each slice and brown the other side. Remove from pan and place on a paper towel to absorb the excess oil. Sprinkle lightly with sea salt.

mango nectar reducing

In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.

chunking a mango

Meanwhile peel the mangoes and cut into one-inch chunks. I like to make a circular cut around the mango, top to bottom, following the edge of the mango seed. Then cut one-inch slices across the grain on both flat sides of the seed. With a long knife, cut your chunks away from the seed. (Everyone has their own way of cutting up a mango.)

saute shrimp

Add shrimp to the mango reduction and simmer until they turn pink and opaque.

shrimp in mango reduction

A good way to test a reduction sauce is to pull a flat edged spatula across the pan. If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.

shrimp in mango sauce 2

Set the shrimp and sauce aside in a bowl to cool down a bit.

shrmp mango plantains top view

Then carefully fold in your mango, plantains and cilantro. This is a very easy, fruity dish that can be served as a light lunch or an appetizer.

Torie and Gary

Today we served it with meatloaf sandwiches, potato chips and smiles. Keep an eye out for the Galley Pirates Meatloaf Sandwiches, a one-handed meal for easy off-shore deliveries…to come soon!

Print
Shrimp, Mango and Plantains in Mango Reduction

A delicious light and fruity tropical lunch.

Ingredients
  • 10-12 oz Mango nectar
  • 1 tbsp EVOO
  • 2 Ripe plantains
  • 2 Ripe but firm mangos
  • 1 lb. Fresh or thawed shrimp
  • 1 tbsp Fresh cilantro, chopped
  • Sea Salt to taste
Instructions
  1. Slice the plantains into 1/4" thick slices. In a large skillet sauté the plantain slices in one tablespoon of olive oil over medium heat. Brown one side (about two-three minutes) then turn each slice and brown the other side. Remove from pan and place on a paper towel to absorb the excess oil. Sprinkle lightly with sea salt.

  2. In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.

  3. Meanwhile peel the mangoes and cut into one-inch chunks. Make a circular cut around the mango, top to bottom, following the edge of the mango seed. Then cut one-inch slices across the grain on both flat sides of the seed. With a long knife, cut your chunks away from the seed.

  4. Add shrimp to the mango reduction and simmer until they turn pink and opaque.

  5. A good way to test a reduction sauce is to pull a flat edged spatula across the pan. If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.

  6. Set the shrimp and sauce aside in a bowl to cool down a bit. 

  7. Then carefully fold in your mango, plantains and cilantro. Serve warm or "boat" temperature.

Galley Cooking Recommendations

7 thoughts on “Shrimp with Mango and Plantains

  1. Galley Pirate AKA Caroline love the recipe from Charleston. If I leave the skipper’s father home, can I come to live with you? Just kidding, honest! Did notice that the post was a little late. Wish email had smiley face option. Love Maureen

    • Here’s your smiley face option : ) The posts launch at 6:00 am every Friday, but the email alerts are sometimes late depending on cyber traffic. We take over galleys but haven’t mastered taking over the internet! ; ) that would be a winky face. Aargh! Come live with us any time! And the skipper’s father is always welcome. He can have the pilot berth.

    • We’re so flattered! It’s a super easy recipe if you can find the right ingredients. Thanks for checking out our site. We’ll be checking yours out too! It looks great!!

  2. We are in port in Cape May and our slip neighbor had just run out to get mangos and plantains to make this! Word is getting around…the pirates’ life for me. Yo ho, yo ho!

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