This is a happy Happy Hour in the making.  Holiday season inspired and super easy to prepare…and I can now guarantee they are taste-tester approved.

It’s fun presenting these as little individual servings….mango sauce served up in shot glassses or little port glasses.

Let your guests grab a few extra shrimp on individual plates.

So good!  So easy!  I’m now wishing I had made more.

THAI SHRIMP with MANGO COCONUT SAUCE

 

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Author: Galley Kat

Ingredients

• 1 lb cooked large shrimp, peeled and deveined, with tails attached
• 1 tbsp + 2 tsp fish sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tbsp minced thai chili or jalapeño
• 1 tsp dried mint
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 very ripe mango, peeled and sliced (about 2 cups)
• ¼ cup coconut milk
• 1 tbsp brown sugar, more to taste

Instructions

1. Whisk together 1 tbsp fish sauce, lime juice, honey garlic and dried herbs.
2. Add cooked shrimp and let marinate for a minimum of 1 hour or max 24 hours.
3. Throw mango, coconut milk, sugar and 2 tsp fish sauce into blender and purée until smooth.
4. When ready to serve, remove shrimp from marinade and shake off excess bits.
5. Serve with mango sauce for dipping.

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