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Shrimp and Pancake Stack with Fresh Mango

Shrimp and Pancake Stack with Fresh Mango

Shrimp and Pancake Stack with Fresh Mango is a delightful twist on traditional brunch fare. Imagine fluffy pancakes layered with succulent shrimp, all topped with a refreshing mango salsa. This elevated dish is not only visually stunning but also packed with flavor, making it an impressive addition to any brunch table or a special dinner.

Why You’ll Love This Recipe

This Shrimp and Pancake Stack is a feast for the eyes and the palate. The combination of savory and sweet flavors, along with a variety of textures, creates an unforgettable experience.

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  • Quick and easy to make, perfect for brunch or dinner.
  • Fluffy pancakes provide a wonderful base for the seasoned shrimp.
  • Fresh mango adds a burst of sweetness and color.
  • Customizable with your favorite herbs and spices.
  • A crowd-pleaser that’s sure to impress your guests.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 ripe mango, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

How to Make Shrimp and Pancake Stack

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, mix the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Set aside.
  3. In a skillet over medium heat, add the olive oil. Once hot, add the shrimp, garlic powder, paprika, and season with salt and pepper. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat.
  4. In the same skillet, pour 1/4 cup of pancake batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
  5. In a small bowl, combine the diced mango, cilantro, lime juice, and season with salt and pepper to taste.
  6. To assemble, stack two pancakes on a plate, top with several shrimp, and add a generous spoonful of mango salsa. Garnish with fresh herbs if desired. Serve immediately.

Tips for the Best Results

  • Ensure your skillet is properly heated before adding the pancakes to get a nice golden color.
  • Don’t overmix the pancake batter; a few lumps are okay for fluffier pancakes.
  • Use fresh mango for the best flavor; if it’s out of season, canned mango can be a substitute but drain it well.

Easy Variations

  • Swap shrimp for scallops or grilled chicken for a different protein option.
  • Add a dash of cayenne pepper to the shrimp for extra heat.
  • Experiment with different fruits like pineapple or avocado in the salsa for a unique twist.

What to Serve With It

  • A side of mixed greens with a light vinaigrette.
  • Crispy bacon or sausage links for a hearty addition.
  • Fresh fruit salad for a refreshing complement.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the pancakes in a toaster or skillet and the shrimp in a microwave or on the stovetop until heated through.

Recipe Card

Recipe Name: Shrimp and Pancake Stack with Fresh Mango
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 ripe mango, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, mix the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Set aside.
  3. In a skillet over medium heat, add the olive oil. Once hot, add the shrimp, garlic powder, paprika, and season with salt and pepper. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat.
  4. In the same skillet, pour 1/4 cup of pancake batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
  5. In a small bowl, combine the diced mango, cilantro, lime juice, and season with salt and pepper to taste.
  6. To assemble, stack two pancakes on a plate, top with several shrimp, and add a generous spoonful of mango salsa. Garnish with fresh herbs if desired. Serve immediately.

Notes: Ensure your skillet is properly heated for the best pancake results. Enjoy this dish fresh for maximum flavor!

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