Curry-Mango Shrimp

Coastal Living
Curry-Mango ShrimpRecipe
Photo: Becky Luigart-Stayner; Styling: Mamie Walling
Makes 2 to 3 servings


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1/2 cup mango chutney
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1 pound peeled and deveined large shrimp
3 (10-inch) metal skewers


Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.

Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.

Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.

Created date

April 2008