Grilled Shrimp With Mango Salsa

“This is amazing and sooo delicious! Leave the seeds of the chiles in for a hotter dish; take some out for less heat. You can also use 2 2" fresh hot red chiles - whatever equivalent you can find as long as it's the red kind. I leave the seeds in the jalapeno and about 1-2" worth of seeds on the red, and it's pretty hot. This dish just gets better and better as the leftovers sit in the refrigerator too! I would definitely serve this to guests [I have - it's quite a hit]. For special occasion serving, leave the tails on the shrimp and serve nicely atop a bed of the mango salsa. Prep time would be less with shrimp already peeled and deveined, more if it was a 1 1/4 of medium-sized shrimp rather than 16 jumbo to prepare & grill, and, ultimately, it is the mango that takes me so long to prepare for some reason anyway, so this might take you a lot less time than it seems to take me!”

Ingredients Nutrition


  1. Dissolve the brown sugar in the lime juice.
  2. Stir in red chili, scallion, cilantro, and mint.
  3. Add mangoes and gently toss mixture. Set aside.
  4. Whisk oil, jalapeno, cumin, & salt together in medium-sized bowl.
  5. Add shrimp and toss to coat. If using skewers, thread shrimp (through head and mid section of each shrimp forming a stiff, secure C on the skewer) on pre-soaked skewers (wooden skewers must be soaked in water before being grilled with to prevent them from burning or catching on fire).
  6. Grill shrimp, turning occasionally, until just cooked through, about 4 minutes. There will be some light charring as well from the marinade.
  7. For no fuss serving, just toss the shrimp into the mango salsa and dish out!
  8. It's great while shrimp is warm & mango salsa is room temp or served later cold. Simple and amazing!

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