Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Perfect for a summer afternoon BBQ. Sliced jarred mango in the produce section works fine in this recipe as fresh mango can sometimes be hard to find and are hard to handle. All measurements are to taste and can be adjusted per individual preference.

Recipe Summary test

prep:
15 mins
cook:
5 mins
additional:
30 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the shrimp, mango, and green onion together in a bowl; set aside.

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  • Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.

  • Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.

Nutrition Facts

170 calories; protein 10.2g; carbohydrates 19.6g; fat 6g; cholesterol 47.7mg; sodium 271.2mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
06/23/2010
Very tasty made it for Father's Day. I tried using whole shrimp but it made it very difficult to eat so next time will use chopped as the recipe calls for. Found new type of brie at store that is in shape of a small tube - exactly the size needed to put on a piece of french bread and with a thinner edible rind. I used chili powder instead of cayenne pepper. Read More
(6)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/23/2010
Very tasty made it for Father's Day. I tried using whole shrimp but it made it very difficult to eat so next time will use chopped as the recipe calls for. Found new type of brie at store that is in shape of a small tube - exactly the size needed to put on a piece of french bread and with a thinner edible rind. I used chili powder instead of cayenne pepper. Read More
(6)
Rating: 5 stars
06/29/2010
oh so tasty....i substituted agave nectar for honey and threw in some cilantro. a wonderful recipe! Read More
(5)
Rating: 4 stars
06/09/2010
This is a great change from your average brushetta it was a huge hit at my party the right amount of zing. My husband said he could eat it by the spoonful!!! Definitley will be making this again! Thank you for a great app! Read More
(5)
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Rating: 5 stars
08/30/2010
This is an excellent recipe. I didn't use as much cayenne as the recipe called for and I think that was better. I also added some fresh mint. RAVE reviews from all. I will definitely be making this one again! Read More
(3)
Rating: 5 stars
08/24/2011
Perfect! I added cilantro as was suggested. I also used frozen mango chunks which we have at home for smoothies. This was so good I wanted to log-on to allrecipes to rate it before dinner was even over! This would also be good over an arugula or watercress salad as a first course. Read More
(3)
Rating: 5 stars
05/13/2018
Very tasty. As with everything I used the recipe as a guide ssnd made lots of changes. 1- Didn't have bread so we turned it into a pasta dish. Melted the brie in the pasta and topped it with the 'salsa.' Cooked the shrimp in the water as it was heating. Took them out put the pasta in and prepared the rest while it was cooking. 2- Cut out mango open and it was brown so we used half frozen mango and half frozen pineapple that we had. Works just as well with pineapple in my opinion. Read More
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