Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 1/4 cup fresh lime juice
- 2 tbsp. honey
- 2 tbsp. olive oil
- 1 tbsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the lime juice, honey, olive oil, garlic, salt, and black pepper.
2. Add the shrimp to the bowl and toss to coat with the marinade. Let marinate for 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers.
5. Grill the shrimp for 2-3 minutes per side, or until cooked through and slightly charred.
6. In a separate bowl, mix together the diced mango and chopped cilantro.
7. Serve the grilled shrimp with the mango salsa on top.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 7g
Protein: 25g
Carbohydrates: 17g
Fiber: 2g
Sugar: 14g
Sodium: 430mg
Substitutions for ingredients:
- Instead of fresh mango, you can use canned or frozen mango.
- Instead of fresh cilantro, you can use parsley or basil.
Variations:
- Add some diced jalapeno or red pepper flakes for some extra heat.
- Use chicken or steak instead of shrimp.
- Serve the grilled shrimp over a bed of rice or quinoa.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use a grill basket to prevent the shrimp from falling through the grates.
Storage instructions:
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp in the microwave or on the grill until heated through.
Presentation ideas:
Serve the grilled shrimp on a platter with the mango salsa on top.
Garnishes:
Garnish with additional cilantro leaves.
Pairings:
Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with some oil before grilling.
- If the shrimp are overcooked, reduce the cooking time or lower the heat on the grill.
Food safety advice:
- Make sure the shrimp are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw shrimp to prevent cross-contamination.
Food history:
Mango-lime grilled shrimp is a popular dish in Caribbean and Latin American cuisine.
Flavor profiles:
This dish is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the grilled shrimp as a main dish or as an appetizer.
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