Grilled Chile-Mango Shrimp Skewers Recipe

Step 1

Heat the oil in a large pan over medium-high heat. Once hot, add in the onions and garlic and saute until softened. Then, add in the mango and cook until soft, stirring occasionally.

Step 2

Add in the juices, honey, and chile powder and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes

Step 3

Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.

Step 4

Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a "C" shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.

Step 5

Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.

Step 6

Brush the side of the skewer facing up with a liberal amount of Mango Chile Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque, and cooked through, but still moist inside.

Step 7

Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the shrimp with scallops - The benefit of this substitution is that scallops are more tender than shrimp, so they will absorb the mango glaze better and provide a more flavorful dish.
Substitute the chile de arbol powder with chipotle powder - The benefit of this substitution is that chipotle powder provides a smokier flavor, which will add depth and complexity to the dish.

Variations

Lemon-Garlic Shrimp Skewers Heat the oil in a large pan over medium-high heat. Once hot, add in the garlic and saute until softened. Then, add in the lemon juice and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes. Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a "C" shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper. Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink. Brush the side of the skewer facing up with a liberal amount of lemon-garlic sauce. Let cook for 1 minute, brushing

Serve with

Coconut Rice: Serve the Grilled Chile-Mango Shrimp Skewers with a side of coconut rice for a delicious combination of sweet and savory flavors. The creamy coconut rice is a perfect balance to the spicy shrimp!

Grilled Corn Salad: Serve the Grilled Chile-Mango Shrimp Skewers with a side of Grilled Corn Salad for a delicious combination of sweet and savory flavors. The smoky, charred flavor of the grilled corn pairs perfectly with the spicy shrimp and the mango adds a hint of sweetness to the salad.

FAQ

Q: How do I know when the shrimp are done?

A: The shrimp should be pink, opaque, and cooked through, but still moist inside. To check for doneness, brush the side of the skewer facing up with the Mango Chile Sauce and let cook for 1 minute. Turn the skewers and repeat on the opposite side.

Q: How can I store leftover Mango Chile Sauce?

A: Store leftover Mango Chile Sauce in an airtight container in the refrigerator for up to a week.

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Fun facts:

The Mango Chile Sauce used in this recipe is based on the traditional Mexican Salsa de Mango, which was created by the famous Mexican chef, Diana Kennedy.

The chile de arbol powder used in this recipe is a popular ingredient in Mexican cuisine and was once served to the Aztec emperor, Montezuma, as a delicacy.