Smoked Sea Salt Mango Pineapple Margarita

Traditional flavors with a new-age Caribbean flare! Crispy prawns, wok fried then tossed with the perfect salt and pepper mix, using The Spice Theory’s gourmet Smoked Scotch Bonnet Sea Salt. Hosting a party? Done in less than 30 minutes, these are perfect for your next gathering or even a quick snack!

Prep time:

15 minutes

Cook time:

10 minutes

Total Cook Time:

25 minutes




For the Salt & Pepper Mixture:

1/8 cup peppercorns (black, pink, or mixture)

1/8 cup TST“Scotch on the Rocks” Smoked Scotch Bonnet pepper Sea Salt

1 teaspoon coriander seeds, crushed

For Shrimp:

1.5 lbs. shrimp, shell on, deveined, head on preferred

3 tablespoon cornstarch

Oil for shallow frying

For Remaining Recipe:

1 scotch bonnet pepper sliced, seeds removed (optional)

2 cloves garlic, minced

2-inch piece ginger, sliced

1 bunch Thai basil

2 stalks scallion, cut on bias, reserving green parts for garnish

Nutrition Information

Click to view nutritional info.



For the Salt & Pepper Mixture:

1. Combine all ingredients in a pan overmedium low heat and toast to release the flavor, about 2 minutes. Spices will become darker in color.

2. Once fragrant, remove from heat and grind using a spice grinder or mortar and pestle, then set aside.

For the Remaining Dish:

1. Rinse shrimp and pat dry with paper towels. Evenly coat shrimp in cornstarch.

2. Heat oil to 375℉ in a hot medium sized pan or wok then fry shrimp in batches until crispy. This should take about 90 seconds if your oil maintains its heat.

3. Remove from oil then drain on a wire rack to maintain crispiness, then set aside.

4. Discard majority of oil from pan leaving about 1-3 teaspoons.

5. Toss and wok fry sliced scotch bonnet pepper, garlic, ginger, Thai basil, and scallion for about 1 minute.

6. Add in crispy shrimp then toss well with salt and pepper mixture to season evenly and completely.

7. Garnish with a pinch salt & pepper mixture, scallions. Enjoy!