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Jamie Purviance

Peel-and-Eat Shrimp with Casamiento and Mango Salsa

  • People

    Serves 4

  • Prep Time

    40 min.

  • Grilling Time

    3 min.

Serves 4
Prep Time
40 min.
Grilling Time
3 min.

the Ingredients

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  • 1 ripe mango, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 jalapeño chile pepper, seeded and finely diced
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 1½ teaspoon ground cumin, divided
  • 3 tablespoons vegetable oil, divided
  • 680 grams large shrimp (21/30 count), in their shells (tails left on), deveined
  • ½ medium yellow onion, finely diced
  • 2 medium, ripe tomatoes, seeded and finely diced
  • 2 garlic cloves, minced
  • 1 can (430 grams) red or black beans, drained, liquid reserved
  • Cooked rice
  • 2 limes, cut into wedges

Special Equipment

  • perforated grill pan


  • 01 Combine the mango, bell pepper, jalapeño, and lime juice. Season with salt. Set aside for 15 to 30 minutes.
  • 02 In a large bowl whisk ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon of the cumin, and 2 tablespoons of the oil. Add the shrimp and toss to coat.
  • 03 Prepare the grill for direct cooking over high heat (230° to 290°C) and preheat a perforated grill pan.
  • 04 In a large skillet over medium heat on the stove, warm the remaining 1 tablespoon oil. Add the onion and cook until tender, 5 to 7 minutes, stirring often. Add the tomatoes, garlic, and the remaining 1 teaspoon cumin and cook over low heat until saucy, 2 to 3 minutes, stirring occasionally. Add the beans and stir until combined. Fold in the rice until it is hot and well blended with the other ingredients, about 2 minutes. Season generously with salt and pepper. If the mixture seems too dry, add some of the reserved liquid from the beans. Keep warm while grilling the shrimp.
  • 05 Arrange the shrimp in a single layer on the grill pan and grill over direct high heat,with the lid closed, until firm to the touch and opaque in the center, about 3 minutes, shaking the pan occasionally and turning once with tongs. Remove from the grill and serve the shrimp warm with casamiento, salsa, and lime wedges. Note: Casamiento is a traditional Latin American beans-and-rice dish.

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