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

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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

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

  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.
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