Balmain Bugs Shrimp with Mango Sauce
Dive into a tropical culinary adventure with this exquisite Balmain Bugs Shrimp with Mango Sauce recipe! Featuring tender, succulent Balmain Bugs (slipper lobsters) grilled to perfection and paired with a luscious, velvety mango sauce, this dish is a true celebration of bold flavors and vibrant colors. The sauce, infused with the sweetness of ripe mango, zesty lime juice, creamy coconut milk, and a hint of honey, creates a perfect balance of tropical sweetness and savory richness. Finished with a touch of fresh cilantro and optional chili for a subtle kick, this recipe is ideal for impressing guests or treating yourself to a gourmet seafood delight. Serve with steamed rice, crusty bread, or a crisp salad for a complete meal that’s both elegant and easy to prepare. Perfect for seafood lovers, this show-stopping dish will transport your taste buds to paradise.
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Recipe Information
Ingredients
- 4 whole Balmain Bugs (or slipper lobsters)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic cloves (minced)
- 1 large Fresh mango (peeled and cubed)
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 0.25 cup Coconut milk
- 2 tablespoons Fresh cilantro (chopped)
- 1 small Red chili (sliced thinly, optional for heat)
- 1 tablespoon Butter
Instructions
Preheat a grill pan or barbecue to medium-high heat.
Using kitchen shears, carefully cut the Balmain Bugs in half lengthwise. Remove any intestinal vein or debris and pat the meat dry with a paper towel.
Brush the flesh side of the bugs with 1 tablespoon of olive oil and season with salt and black pepper.
Place the bugs, flesh side down, on the hot grill. Cook for 2-3 minutes, turning once, until the flesh turns opaque and slightly charred. Remove from the grill and set aside.
In a small saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
Add the cubed mango, lime juice, and honey to the saucepan. Simmer for 3-4 minutes until the mango begins to soften.
Transfer the mango mixture to a blender or use an immersion blender to puree it until smooth.
Stir in the coconut milk to the puree and return it to the saucepan. Cook for another 2 minutes over low heat, stirring occasionally. Adjust seasoning with salt if needed.
Arrange the grilled Balmain Bugs on a serving platter. Drizzle the mango sauce generously over the top or serve on the side.
Garnish with fresh cilantro and thin slices of red chili, if using, for an added touch of heat and freshness.
Serve immediately with a side of steamed rice, crusty bread, or a fresh salad.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 65.2 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
