Wednesday, August 26, 2015

Shrimp Skewers with Mango Dipping Sauce - A memory of Mexico.

This is my first blog post since December and my first non culinary school entry in a long time.  I finished culinary school in April and had the privilege of spending the entire month of May on Isla Mujeres, Mexico.  This recipe was inspired by a dish, a small plate at a restaurant on the island called Fenix Beach Lounge.

It's quite hard to use words to describe the paradise like beauty of the island so it's best to see it with your own eyes.  As far as food goes there is around 170 restaurants on the tiny 7 km long island!  The Fenix has always been one of my favourites because I'm really into tapas.

The entrance to the Fenix Lounge.

Punta Sur walking path on the south end of the island.

Look at that church !  The whole back wall is glass and it faces the insanely gorgeous Carribean ! The photo below is a beautiful hotel that we visited for a day called Casa de los Suenos or 'House of Dreams'.  That is their dock.

This shrimp skewer recipe is very close to the one I had at the Fenix.  Even though the shrimp I bought were labelled 'large' they definitely were not.  That's why I put 2 shrimp on each skewer.  I recommend that you add the heat to the mango sauce, sweet + heat = delicious !  Happy skewering !

Shrimp Skewers with Mango Dipping Sauce
recipe from Tammy
2 servings
  • 12 raw, peeled and deveined shrimp large size
  • 1/2 cup panko
  • 1 tbsp sesame seeds
  • sea salt and pepper
  • 1/2 tsp chili powder
  • spray oil
  • 1 egg, beaten
  • 6 skewers
Preheat oven to 400 F/200 C with the rack in broil position. Spray a baking sheet with cooking oil.  Combine the bread crumbs, sesame seeds, chili powder and season to taste with salt and pepper.  Place the beaten egg in a pie plate.  Thread the shrimp onto the skewer lenghtwise starting at the tail and going straight up through the head.  Dip the skewers into the egg, using a pastry brush if neccesary to coat each skewer with egg. Place the skewers in the bread crumbs and coat shaking off excess.  Spray each skewer lightly with the cooking oil and place on the sheet.  Bake for 5 minutes then switch to broil for another 5 minutes.  Serve immediately with the mango sauce.

Mango Sauce

  • 1 mango, diced
  • pinch of sugar
  • 2 tbsp fresh lime juice
  • 1 tsp finely grated ginger
  • 1/4 tsp chili flakes (or any hot sauce, add more for more heat)
  • 2 tbsp roughly chopped cilantro
  • salt to taste
Put everything except the coriander in a pot except the cilantro and simmer on low for about 20 minutes.  Let it cool slightly then blitz it in a food processor until smooth. You can add a little water to adjust consitency if you like.  Stir in coriander and refridgerate until use.  Bring it up to room temperature before serving.

Enjoy the last of summer with these shrimp skewers and a cerveza !


  1. Food looks fantastic but better still I know that everything coming from your kitchen is very tasty.