Grilled Shrimp and Mango Skewers
A vibrant and mouthwatering dish that combines juicy mango with succulent shrimp, perfect for summer gatherings and family barbecues.
Ingredients
For the Skewers
- 1.5 lb jumbo shrimp, peeled and deveined Tails left on for presentation and flavor.
- 1 tsp kosher salt For seasoning the shrimp.
- 0.25 cup mild jerk sauce Adds rich and spicy kick.
- 0.25 cup mango chutney Sweet and tangy condiment.
- 2 Tbsp reduced-sodium soy sauce Provides umami depth.
- 2 Tbsp vinegar-based BBQ sauce Adds a smoky flavor.
- 1 large mango, peeled and cut into 1-inch pieces Ripe and fragrant for best sweetness.
- 3 pieces scallions, chopped into 1-inch pieces Adds color and mild onion flavor.
- 2 Tbsp neutral oil Prevents sticking on the grill.
- 0.5 cup coarsely chopped fresh cilantro For garnish.
- 10 pieces eight-inch skewers Wooden or metal skewers.
Instructions
Preparation
- Pat the shrimp dry with a paper towel and place them in a large bowl.
- Sprinkle the shrimp with 1 tsp. of kosher salt and add the jerk sauce, tossing to coat.
- Cover with plastic wrap and refrigerate for at least 10 minutes, or up to an hour for maximum flavor.
- In a small bowl, mix together the mango chutney, soy sauce, and BBQ sauce.
- In a medium bowl, toss the mango pieces with 1/4 tsp. of kosher salt.
Assembly
- Assemble the skewers by alternating shrimp, mango, and scallion pieces.
- Drizzle with 2 Tbsp. of neutral oil to prevent sticking.
Grilling
- Preheat grill to medium heat and clean the grates.
- Grill skewers in batches for about 2 to 3 minutes per side, brushing with the glaze halfway through.
- Cook until shrimp are pink and cooked through.
- Transfer to a platter and brush with any remaining sauce, then sprinkle with cilantro before serving.
Notes
Do not overcrowd the skewers when grilling for even cooking. Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.