Grilled Shrimp With Mango Salsa

Main Course

Recipe courtesy of Emeril Lagasse

Serves 4

  • 4 (9-in.) bamboo skewers
  • 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon coarse-cracked black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red chili pepper
  • 1/4 teaspoon chili powder

Mango Salsa

  • 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
  • 1/4 cup each diced red bell pepper and finely diced red onion
  • 1 jalapeño chile, seeded, minced (1 tablespoon)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

Grilled Shrimp With Mango Salsa

Click image to enlarge



Soak bamboo skewers in water for 1/2 hour. Thread 5 shrimp onto each skewer, threading each shrimp through the tail end and then again through the head end; arrange on a large plate. In small bowl, whisk oil, cilantro, lime juice, garlic, black pepper, salt, red pepper flakes, and chili powder  until combined; rub over shrimp. Marinate 30 minutes, refrigerated, turning once.

For the Mango Salsa: In medium bowl, combine all salsa ingredients. Let stand at room temperature while shrimp are marinating.

Prepare an outdoor grill or preheat stovetop grill pan over medium-high heat. Grill shrimp 2-1/2 to 3-1/2 minutes per side until just cooked through (shrimp will be just barely opaque in thickest part when cut with a knife).  Serve with salsa.

Louisiana Recipes Weekly


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