Mango Honey Tarragon Shrimp over Rice

In wanting to eat a bit healthier, I am trying to turn to fish. It definitely has made my wallet a LOT lighter, but I needed to try a different protein other than chicken. Also, I want to experiment on what dish and spices to use when cooking fish. In this case, I purchased 2lbs of medium shrimp (about $18.00) and decided to cook them sans the pasta opting to serve it over rice. This recipe is quick, easy and oh soo good!!!

Serves 4


2lbs of fresh shelled medium shrimp deveined
1/3 cup of Mango Vinegar
1 Tbl instant espresso
1 Tbl honey
1 Tbl olive oil
1Tbl Tamari sauce (I use kikkoman gluten-free brand)
1 Tbl coriander
1 tsp cumin
1 Tbl fresh chopped tarragon *1
1 Nectarine finely diced*2
Salt to taste
Unsalted pre-cooked white rice (Instant white rice can also be used)


In a small bowl, add the vinegar, honey, olive oil, tamari and all spices and mix with a whisk. Pour the flavoring over the shrimp and let it sit for 10minutes.

In a large pan add the shrimp and the juices and cook until done. About 8 to 9 minutes.

Serve over the pre-cooked rice.


*1- You can use dry tarragon about 1 teaspoon

2*- You can use a sweet fuji or gala apple when the nectarines aren’t in season

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

2 thoughts on “Mango Honey Tarragon Shrimp over Rice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: