🌶️ Spicy Mango Shrimp Risotto
✨ Description:
A tropical twist on a creamy Italian classic! This dish combines the velvety richness of risotto with fiery grilled shrimp and a fresh mango-cilantro salsa. Perfectly balanced with heat, sweetness, and zest, it’s a gourmet dinner ready in just over 30 minutes—ideal for date night or a fancy weeknight treat.
🛒 Ingredients:
For the Shrimp:
- 8 large shrimp, peeled & deveined
- 1 tbsp olive oil
- ½ tsp chili powder
- Salt & pepper, to taste
For the Risotto:
- ¾ cup Arborio rice
- 2 tbsp butter
- ½ small onion, finely chopped
- 2 cups chicken or vegetable broth, warmed
- ¼ cup white wine (optional)
- ¼ cup diced mango
- 1 tbsp tomato paste
- Salt, to taste
For the Mango Salsa:
- ¼ cup fresh mango, diced
- 1 tbsp lime juice
- 1 tbsp cilantro, chopped
- Pinch of salt
👩🍳 Instructions:
1. Prepare the Salsa:
In a small bowl, combine diced mango, lime juice, chopped cilantro, and a pinch of salt. Mix well and refrigerate while cooking the rest.
2. Cook the Shrimp:
- In a bowl, toss shrimp with olive oil, chili powder, salt, and pepper.
- Heat a skillet over medium-high heat. Grill or sauté the shrimp for 1–2 minutes per side until pink and cooked through. Set aside.
3. Make the Risotto:
- In a pan, melt butter and sauté chopped onion until translucent.
- Add Arborio rice and stir for 1 minute to toast slightly.
- Pour in white wine (if using) and let it reduce.
- Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat until the rice is tender and creamy (about 18–20 minutes).
- Stir in tomato paste and diced mango. Season with salt to taste.
4. Assemble:
Divide risotto into bowls. Top with spicy shrimp and a spoonful of mango salsa. Garnish with fresh herbs or a wedge of lime.
🍽️ Servings:
Serves 2 generously. Ideal for a shared dinner or two individual mains.
⏱️ Total Time:
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
🔍 Nutritional Info (Per Serving, Approx.):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 25 g |
| Carbs | 55 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 550 mg |
May vary based on broth and specific ingredients used.
💡 Tips & Notes:
- Arborio rice is essential for the creamy risotto texture—don’t substitute regular rice.
- Use ripe mango for best flavor—Ataulfo or Kent varieties are great.
- Add a dash of cayenne or hot sauce if you love extra heat.
- White wine adds depth, but can be skipped or replaced with a splash of lemon juice.
- For extra richness, stir in a bit of cream or grated parmesan at the end.
🥗 Health Benefits:
- Shrimp: High in protein, low in fat, rich in selenium and B12.
- Mango: Packed with vitamin C, antioxidants, and natural enzymes.
- Cilantro & lime juice: Aid in digestion and detoxification.
- Arborio rice: Provides complex carbs and energy.
❓ Q&A:
Q: Can I use frozen shrimp?
A: Yes! Just thaw, pat dry, and season as directed.
Q: What can I use instead of mango?
A: Pineapple, papaya, or peach work well for a similar tropical vibe.
Q: Can I make this dairy-free?
A: Yes, use olive oil instead of butter, and skip any cheese.
Q: Is it kid-friendly?
A: Reduce or omit chili powder and salsa for a milder version kids will enjoy.
Q: Can I make it ahead of time?
A: Risotto is best served fresh, but leftovers reheat well with a splash of broth or water.