This tropical-inspired dish combines succulent grilled shrimp with a fresh, zesty mango salsa for the perfect balance of sweet, spicy, and savory flavors. Ready in under 30 minutes, it's an ideal choice for both casual weeknight dinners and elegant entertaining.
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For the Grilled Shrimp: 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 1 lime, juiced 1 teaspoon ground cumin 1/2 teaspoon chili powder Salt and black pepper to taste
For the Mango Salsa: 2 ripe mangos, diced 1/2 red onion, finely chopped 1 red bell pepper, diced 1 jalapeño pepper, seeded and minced 1/4 cup fresh cilantro, chopped 1 lime, juiced Salt to taste
Instructions:
Start with the salsa. Combine the diced mango, red onion, bell pepper, jalapeño, and cilantro in a medium bowl. Add lime juice and salt, then gently toss to combine. Let the salsa rest in the refrigerator for at least 15 minutes to allow the flavors to meld together.
For the shrimp, create a marinade by whisking together olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper in a large bowl. Add the shrimp and toss to coat evenly. Let marinate for 10-15 minutes, but no longer to prevent the lime juice from starting to cook the shrimp.
Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers if desired, or prepare to grill them directly on a well-oiled grate. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred, being careful not to overcook them.
To serve, arrange the grilled shrimp on a platter and top generously with the mango salsa. For an extra touch of freshness, garnish with additional cilantro and lime wedges.
Chef's Tips:
- Choose mangos that yield slightly to pressure for the perfect ripeness
- If you're sensitive to heat, remove the jalapeño seeds and membranes before mincing
- Metal skewers work best for grilling, but if using wooden skewers, soak them in water for 30 minutes before use
- The mango salsa can be made up to 4 hours in advance
This vibrant dish pairs beautifully with coconut rice or a simple green salad. It's light enough for a warm summer evening yet sophisticated enough for a dinner party. The leftovers (if any!) make an excellent addition to tacos or salads the next day.
Nutritional Information: Servings: 4 Calories per serving: 245 Protein: 23g Carbohydrates: 24g Fat: 8g
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