Ingredients for Balmain Bugs Shrimp With Mango Sauce
- 2 lbs Large Shrimp
- 1 ripe Mango
- 1/2 cup Sour Cream
- 2 tablespoons fresh lime juice
- 1 tablespoon Soft Brown Sugar
- 1 teaspoon Thai Sweet Chili Sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1/4 teaspoon red pepper flakes
- Salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh cilantro
- Lime wedges for garnish
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How to Make Balmain Bugs Shrimp With Mango Sauce
- Bring a large pot of salted water to a boil. Gently add the shrimp and cook for 4-5 minutes, or until they turn pink and opaque. Do not overcook.
- Immediately remove shrimp from boiling water and rinse under cold water to stop the cooking process. Set aside to cool slightly.
- Once cooled, gently separate the shrimp heads from the bodies.
- Using kitchen shears, carefully cut along the underside of the shrimp to slightly open them.
- Gently pull the shell apart and remove the shrimp flesh. Cut each piece of flesh in half lengthwise.
- To prepare the mango sauce: Combine the chopped mango, sour cream, lime juice, sugar, and chili sauce (if using) in a food processor.
- Process until smooth, about 20-30 seconds. If the sauce is too thick, add a little extra sour cream or lime juice until desired consistency is reached.
- Refrigerate the sauce, covered, for at least 15 minutes to allow flavors to meld.
- Serve the shrimp with the chilled mango sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
84g
Fat
8g
Carbs
8g
