ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curry-Mango Shrimp

Photo: Becky Luigart-Stayner; Styling: Mamie Walling
Yield Makes 2 to 3 servings

Ingredients

  • 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

How to Make It

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

  2. 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.

  3. 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.