When Nate and I got our first grill, we couldn't wait use in on hot summer days. This marinade has been around for quite a few years, and kind of feel off our radar when the littles came around and we didn't exactly have all day to marinate something and spend time grilling for hours.
I had forgotten how great this marinade freezes and really how quickly it can be used on shrimp, pork and chicken. It makes a bunch (three cups!), easily enough for two rounds of food, if not three depending on how thick your chicken or pork might be.
And don't be scared with the word: habanero. It adds heat, but with added sweetness from coconut and mango, not to mention you cook it down a bit, you're not exactly eating raw peppers. I recently fed it to adults and kiddos alike, and the kiddos wanted more - the adults MAY have been extra hungry and greedy. Next time I'll make more!
I failed to photograph any of the marinade in the making mostly because it's a pile of orange goo with pieces of shaved coconut. Not exactly the stuff food blogger dream about photographing!
But I did snap my gorgeous shrimp on the grill.
I took a pound of uncooked, deveined shrimp, and peeled the shells and tails off. I split my marinade in half and froze the rest (about 1.5 cups) If you are a fan of peel and eat shrimp, this step is optional. The marinade would get trapped in the shell on the shrimp and be delicious too, but an extra step in eating that I wanted to avoid with the kiddos.
Grill the shrimps on a foil-lined grill (easier clean-up) for only a few minutes on each side. The marinade is yummy, but even on rubber, it's not that great.
Gobble as quickly as you can.
Want to know how you make this at home?? I thought you'd never ask!
- 1 1/2 cups chopped mango (1 small bag of frozen mango, or 2 fresh)
- 1 habanero pepper (remove seeds and fibers to lessen the spice)
- 2 cloves garlic
- 1 Tbsp rum (dark, spiced, whatever you've got)
- 1 tsp hot sauce (I used red Tabasco)
- 1 Tbsp fresh-grated ginger root (you can use ground, but the fresh stuff is just too yummy to pass up!)
- 1/4 c flaked coconut
- 1/2 tsp ground coriander
- 1/4 tsp cumin
- 1/2 c coconut milk (canned, use the juice, not the white creamy part on top)
- 1-2 lime, zested and juiced (depending on how juicy they are)
- large chunk cilantro chopped
- Puree mango, habanero, garlic, rum and hot sauce until smooth
- Add puree to small sauce pot and add in ginger, coconut, coriander, cumin and bring to a boil.
- Once boiling, reduce heat to a simmer and cook for 20 minutes. Keep an eye that it doesn't burn - you've got a lot of sugar in that pot!
- Remove puree from heat and let cool.
- Once cooled, stir in coconut milk, lime zest and juice and cilantro.
Now you have your marinade!
We have also used this sauce as a shrimp dipping sauce! So good!
Shrimp: 2-4 hours
Chicken or pork: 4-6 hours, or overnight
Freeze any leftovers in an air-tight container for up to 3 months.