Mini Shrimp and Mango Tamales with Habanero Aioli

These bite-sized tamales are a sweet and spicy delight. Succulent shrimp and sweet mango are encased in a fluffy corn masa, then drizzled with a fiery habanero aioli for a truly unforgettable flavor explosion. Perfect as a snack or appetizer!

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.05/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

24husksDried Corn Husks(Soaked in hot water for at least 30 minutes until pliable.)

£4.00

1cupMasa Harina(Instant corn flour for tamales.)

£1.50

1teaspoonBaking Powder

£0.02

0.5teaspoonSalt

£0.01

0.5cupVegetable Shortening(Softened.)

£0.40

0.8cupChicken Broth(Warm)

£0.30

0.5poundShrimp(Peeled, deveined, and chopped into small pieces.)

£4.00

1cupMango(Diced into small pieces.)

£1.20

1tablespoonLime Juice(Freshly squeezed.)

£0.15

0.5cupMayonnaise

£0.35

0.3pepperHabanero Pepper(Finely minced. Adjust to taste. Handle with care!)

£0.20

1cloveGarlic(Minced.)

£0.05

0.5teaspoonLime Zest

£0.03

to tasteSalt(For aioli)

£0.01

Total Cost

£12.22

£3.05 per serving

Instructions

1.
**Prepare the Filling:** In a bowl, combine the chopped shrimp, diced mango, and 1 tablespoon of lime juice. Mix well and set aside.
2.
**Prepare the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.
3.
In a separate bowl, beat the softened vegetable shortening until light and fluffy. Gradually add the masa mixture to the shortening, alternating with the warm chicken broth, until a smooth, creamy dough forms. The dough should be soft but not runny. You might need a little more or less broth.
4.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 2 tablespoons of the masa dough evenly onto the wide end of the husk, leaving about 1 inch of space on the sides and bottom.
5.
Place a small spoonful of the shrimp and mango filling in the center of the masa.
6.
Fold the sides of the husk over the filling, then fold up the bottom. Tie the top with a strip of corn husk (if desired).
7.
Repeat steps 4-6 with the remaining husks, masa, and filling.
8.
**Steam the Tamales:** Place the tamales upright in a steamer basket set over a pot of boiling water. Make sure the water does not touch the bottom of the tamales. Cover the pot tightly and steam for about 45 minutes, or until the masa is firm and pulls away easily from the husk. Replenish water if needed.
9.
**Prepare the Habanero Aioli:** In a small bowl, whisk together the mayonnaise, minced habanero pepper, minced garlic, lime zest, and salt to taste.
10.
**Serve:** Remove the tamales from the steamer and let them cool slightly. Drizzle with the habanero aioli and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (180g)

465 kcal / 1945 kJ

Carbs

34g

13% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Soaking the corn husks in hot water for longer will make them more pliable and easier to work with.

Adjust the amount of habanero pepper in the aioli to your desired level of spice.

If you don't have a steamer, you can use a large pot with a colander or vegetable steamer insert.

The masa dough should be the consistency of thick cake batter. If it's too dry, add a little more broth. If it's too wet, add a little more masa harina.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them in the steamer or microwave.

Cooking Equipment

Steamer

Mixing Bowls

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the corn husks in hot water for longer will make them more pliable and easier to work with.

Adjust the amount of habanero pepper in the aioli to your desired level of spice.

If you don't have a steamer, you can use a large pot with a colander or vegetable steamer insert.

The masa dough should be the consistency of thick cake batter. If it's too dry, add a little more broth. If it's too wet, add a little more masa harina.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them in the steamer or microwave.

Mini Shrimp and Mango Tamales with Habanero Aioli

Ingredients

Instructions