Beer Mango Chutney Shrimp and Rice Recipe

Beer Mango Chutney Shrimp

Beer Mango Chutney Shrimp and Rice

Chutney. Such a strange word, right? Chutney stems from Asian cuisine and means a mixture of spices, vegetables or fruit. In our case today we will be using mango chutney. Although I could make mango chutney from scratch, I took the lazy route and bought a jar of it from the store. I’m just going to throw this out there – I also could have caught the shrimp needed for this recipe, but again I took the easy, er lazy, route and got them from the store as well.

This recipe is fairly easy to follow as there are few ingredients along with few steps. I was inspired by Deschutes Hop Trip Shrimp with Mango Glaze recipe.

What you will need for this recipe:
2 pounds of shrimp
2 cups mango chutney
3″ ginger root cut into coins
2 oz honey
1 cup water
1 cup beer – I recommend a blonde or IPA beer

You will add all the ingredients in a pan minus the shrimp. Bring to a boil and let it reduce slightly. Remove the ginger and place the liquid in a bowl in the fridge to chill for one hour.

Once the hour is up, add the shrimp (pre-cooked) to the glaze and that’s it! I did end up making rice to go along with the shrimp as I wanted this to be more of a meal than a appetizer.

Pretty simple right?

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2 Responses to Beer Mango Chutney Shrimp and Rice Recipe

  1. Phil Longden says:

    How many servings does that make?

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