Grilled Shrimp and Mango Salad

Main Course

Recipe courtesy of The Epicurious Cookbook

Serves 4


Mango Salad:

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 medium shallot, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm-ripe mangos, peeled, pitted, and thinly sliced

For the Shrimp:

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges


Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad

Click image to enlarge



Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile ,shallot, cilantro, and mint. Add the mangos, tossing gently.
Beginning at the thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare the grill.
Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive