Sweet Skillet Shrimp

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4 tsp bacon fat, divided
1 lb peeled, deveined & tails-off 16-20 count shrimp
1 tsp sea salt, divided
1 tsp fresh cracked pepper, divided
2 cups sauté sliced sweet onion (approx 1 medium onion)*
1 tbsp minced garlic
1 minced cayenne pepper or 1/8 tsp cayenne
5 cups 1” diced heirloom tomatoes (approx 3 large)**
1½ cups ¾” diced ripe mango (approx 1 large mango)
1 cup lightly packed fresh basil, roughly chopped

In a large cast iron skillet over high heat, melt 2 tsp bacon fat.

Swirl pan to coat with oil and allow pan to get good and hot.

In a single layer, add shrimp, and sprinkle with ½ tsp sea salt and ½ tsp pepper.  Cook shrimp two minutes on the first side.  Flip in a single layer.  Add another pinch of sea salt & pepper to the second side.  Cook an additional two minutes.  Remove to a plate to cool.

Turn heat down to medium.

Add remaining 2 tsp bacon fat and onions.  Cook, stirring frequently, for 5 minutes; onions will be softened.  Add garlic and cayenne.  Cook, stirring constantly, for 30 seconds; garlic will be fragrant and cayenne will make you want to cough!

Turn heat down to medium-low.

Add tomatoes, ½ tsp sea salt and ½ tsp pepper.  Cook, stirring frequently, for 3 minutes.

Add mango and shrimp.  Stir to combine. Turn heat up to high and bring to a boil.  Cook, stirring frequently, for 3-5 minutes.  Allow sauce to thicken slightly.

Turn off heat and stir in basil.  If necessary, re-season with additional sea salt & pepper.

Serve in a wide bowl with a piece of toasted, crusty bread.  Can also be served over spaghetti squash or noodles.

*  To cut a sauté slice, slice the onion in half from root to stem.  Lay flat and cut ¼” off of both the root and stem ends.  Peel both sides.  Lay flat.  Thinly slice onion from cut end to cut end.

** Do not seed tomatoes. 


  • Marilyn

    Love this, but I’m a bit concerned about putting so much tomato into my cast iron. Do you find that the acid does too much damage to your cast iron? Should I season my cast iron after making this? I’m a bit new to the world of cast irons…

    July 7, 2012
    • Molly Chester

      I have never even thought about the acid thing! But, it’s never caused a problem for my pan. I use it all the time though, so it is well-seasoned.

      July 14, 2012
  • Karen

    Oh my, that looks incredibly delicious! The pictures have me drooling. I’m going to have to make this, unfortunately I will have to eat it all – my husband can’t eat shellfish, too bad for him, ha!

    I’m so happy for you that your farm is coming along so well, and so quickly, too. May God’s blessings continue to pour out on you and John as you seek to restore the earth to it’s original purpose, providing healthy food. I feel like I’m living your life through your pictures and stories, keep them coming! :)

    July 9, 2012
  • Casey Dart Igel

    Hey Molly! Just tried it tonight and it was delish–didnt have mango, so I used a little pineapple and red bell pepper. Even Otto, my 2.5 year old ate it up. Keep these recipes coming. Casey

    July 21, 2012

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