Sweet and spicy shrimp, yum. I recently did something similar for baked salmon and thought the same style of cooking would work for shrimp on the barbie. And it did. This is such an easy recipe for outdoor grilling. It’s quick to cook and goes with roasted corn on the cob and a light side dish. Perfect for spring!
Ingredients
- 1 pounds jumbo shrimp, de-veined and shell/tails removed
- 1 mango, peeled and cubed
- 3 Tablespoons honey
- 2 cloves garlic, minced
- 1 Tablespoon Asian garlic chili sauce
- 1 Tablespoon ground ginger
- 1 teaspoon coconut oil
- crushed red pepper to taste
- salt and pepper to taste
In a food processor, combine chopped mango, garlic, and ginger.
Transfer the mango mix to a large bowl thoroughly mix with the remaining Ingredients.
Place the shrimp in a container and pour the mango mix over it. Mix thoroughly, covering all the shrimp with the marinade. Seal the container and refrigerate for an hour, being sure to stir the shrimp a few times to evenly marinate them
Pre-Heat Grill to HOT. Place the shrimp in a grill basket and grill about 3 minutes per side, brushing with the marinade from the container.
Remove the shrimp from grill when pink, and cooked through.
For nutrition information, click the Magic button below
I can not wait for grilling season to start here! Thank you so much for sharing on Show Me Your Plaid Monday’s!
I love shrimp and this mango version sounds delicious. And so simple to make… This could also be a perfect appetizer finger food I’d think… Thanks so much for sharing, Lori!
This is just another great idea! Thank you! Just pinned this! Hopping from the Best Blog Recipes link up.