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Photo: Becky Luigart-Stayner; Styling: Mamie Walling Photo by: Photo: Becky Luigart-Stayner; Styling: Mamie Walling

Curry-Mango Shrimp

Coastal Living MAY 2008

  • 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

Preparation

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.

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Curry-Mango Shrimp recipe

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