Description
A delightful dish of spicy grilled shrimp skewers paired with sweet and tangy mango salsa, perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
- Salt and pepper to taste
- 4–6 skewers (if using wooden skewers, soak in water for 30 minutes prior to grilling)
- 1 large ripe mango, peeled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped
Instructions
- In a large bowl, combine olive oil, minced garlic, chili powder, cumin, lime juice, salt, and black pepper to create a marinade.
- Add the shrimp to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- In a separate bowl, combine diced mango, chopped red onion, cilantro, jalapeño, lime juice, and salt to make the salsa.
- Thread the marinated shrimp onto the skewers, leaving space between each shrimp.
- Preheat the grill to medium-high heat (about 400°F or 200°C).
- Grill the skewers for about 2-3 minutes on each side until the shrimp are opaque and have grill marks.
- Remove from the grill and let rest for a minute before serving with mango salsa.
Notes
- For a milder flavor, reduce the chili powder or omit the jalapeño.
- Use avocado instead of mango for a creamy twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm the shrimp in a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer with salsa
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: grilled shrimp, mango salsa, summer recipes, seafood, barbecue