Grilled Shrimp with Mango and Red Onion Relish

Grilled Shrimp with Mango and Red Onion Relish Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Serve this festive dish along with Cuban-Style Black Beans and Rice.
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Yield:

12 servings (serving size: 4 ounces shrimp and 1/2 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 12 %
Fat 2.8 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 1.1 g
Protein 31.5 g
Carbohydrate 13.7 g
Fiber 1.6 g
Cholesterol 230 mg
Iron 3.9 mg
Sodium 670 mg
Calcium 95 mg

Ingredients

1 medium red onion, cut into 1/4-inch-thick slices
Cooking spray
3 cups diced peeled mango
2 1/4 teaspoons salt, divided
2 cups chopped seeded tomato
1/3 cup chopped fresh cilantro
2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon grated lime rind
2 minced serrano chiles
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds extralarge shrimp, peeled and deveined
3 garlic cloves, minced

Preparation

Prepare grill.

Lightly coat onion slices with cooking spray. Place onion on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Combine onion, mango, 1 teaspoon salt, and next 6 ingredients (through chiles) in a large bowl.

Combine oregano, remaining 1 1/4 teaspoons salt, pepper, shrimp, and garlic in a large bowl, and toss well. Thread shrimp onto skewers. Place skewers on grill rack coated with cooking spray; grill for 2 minutes on each side or until done.

Note:

David Bonom,

September 2006
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