Grilled Shrimp with Mango and Red Onion Relish

Photo: Randy Mayor; Styling: Jan Gautro

Serve this festive dish along with Cuban-Style Black Beans and Rice.

Yield: 12 servings (serving size: 4 ounces shrimp and 1/2 cup relish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 12%
  • Fat: 2.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 31.5g
  • Carbohydrate: 13.7g
  • Fiber: 1.6g
  • Cholesterol: 230mg
  • Iron: 3.9mg
  • Sodium: 670mg
  • Calcium: 95mg


  • 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


  1. Prepare grill.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Shrimp with Mango and Red Onion Relish Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy