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Mango-Chili-Glazed Grilled Shrimp

Mango-Chili-Glazed Grilled Shrimp

From the Kitchen of David Olson, Grand Rapids, Michigan, abachelorandhisgrill.com

"My love of the Gulf Coast inspired this spicy-sweet dish."

Southern Living JULY 2013

  • Yield: Makes 6 to 8 servings

Ingredients

  • 1 large mango, peeled and cubed
  • 1/4 cup loosely packed fresh mint leaves
  • 1 teaspoon lime zest
  • 4 tablespoons fresh lime juice
  • 2 tablespoons bottled sweet chili sauce
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds peeled and deveined large, raw shrimp

Preparation

Preheat grill to 350° to 400° (medium-high) heat. Process mango, mint leaves, lime zest, lime juice, chili sauce, ginger, garlic, dried crushed red pepper, olive oil, kosher salt, and black pepper in a food processor 15 seconds or until combined. Stir together shrimp and 1/2 cup mango mixture; let stand 5 minutes. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Toss shrimp with 4 to 6 Tbsp. mango mixture. Serve with remaining mango mixture.

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Mango-Chili-Glazed Grilled Shrimp recipe

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