Spicy Mango Shrimp Skewers
Spicy Mango Shrimp Skewers
Ingredients
For the Mango Marinade
- 1 mango, ripe, peeled and diced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon salt
For the Skewers
- 1 pound large shrimp, peeled and deveined, tails on
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the mango marinade: In a blender or food processor, combine the diced mango, lime juice, honey, red pepper flakes, minced garlic, grated ginger, and salt. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 2
Marinate the shrimp: Place the peeled and deveined shrimp in a medium bowl. Pour about 3/4 of the mango marinade over the shrimp, reserving the remaining 1/4 for basting. Toss to coat the shrimp evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min
- 3
Preheat grill or grill pan to medium-high heat. Lightly brush the red bell pepper and red onion pieces with olive oil.
⏱️ 5 min
- 4
Assemble the skewers: Thread the marinated shrimp, red bell pepper, and red onion alternately onto the skewers. Discard any excess marinade from the shrimp bowl.
⏱️ 10 min
- 5
Grill the skewers: Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and the vegetables are slightly charred and tender-crisp. During the last minute of cooking, baste the skewers with the reserved mango marinade.
⏱️ 8 min
- 6
Remove skewers from the grill and transfer to a serving platter. Garnish with fresh cilantro and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Mango Shrimp Skewers
For the Mango Marinade
- 1 mango, ripe, peeled and diced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon salt
For the Skewers
- 1 pound large shrimp, peeled and deveined, tails on
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the mango marinade: In a blender or food processor, combine the diced mango, lime juice, honey, red pepper flakes, minced garlic, grated ginger, and salt. Blend until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 2
Marinate the shrimp: Place the peeled and deveined shrimp in a medium bowl. Pour about 3/4 of the mango marinade over the shrimp, reserving the remaining 1/4 for basting. Toss to coat the shrimp evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour. If using wooden skewers, soak them in water during this time to prevent burning.
⏱️ 5 min - 3
Preheat grill or grill pan to medium-high heat. Lightly brush the red bell pepper and red onion pieces with olive oil.
⏱️ 5 min - 4
Assemble the skewers: Thread the marinated shrimp, red bell pepper, and red onion alternately onto the skewers. Discard any excess marinade from the shrimp bowl.
⏱️ 10 min - 5
Grill the skewers: Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and the vegetables are slightly charred and tender-crisp. During the last minute of cooking, baste the skewers with the reserved mango marinade.
⏱️ 8 min - 6
Remove skewers from the grill and transfer to a serving platter. Garnish with fresh cilantro and serve immediately.
⏱️ 2 min