Lime-Garlic Shrimp with Mango-Mint Salsa

  • 12 unpeeled, jumbo fresh shrimp
  • 2 Tbsp fresh lime juice
  • 2 garlic cloves, crushed
  • 1 tsp hot chili oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Mango-Mint Salsa
  • Peel and devein shrimp; set aside
  • Combine lime juice and next 4 ingredients in a medium bowl. Add shrimp, tossing to coat. Cover and chill 45 minutes.
  • Remove shrimp from marinade, discarding marinade. Coat grill rack with vegetable cooking spray, place grill over medium-high heat (350° to 400°).
  • Place shrimp on rack, and grill, without lid, 3 minutes on each side, or until shrimp turn pink.
  • To serve, spoon Mango-Mint Salsa onto the center of 6 serving plates. Arrange 2 shrimp on each plate.

Yield: 6 appetizer servings

Mango-Mint Salsa

  • 2 cups diced mango (about 2 large)
  • 1/4 cup minced purple onion
  • 2 jalapeño peppers, seeded and minced
  • 1 medium-size red bell pepper; seeded and diced
  • 1 1/2 Tbsp chopped fresh mint
  • 3 Tbsp fresh lime juice

Combine all ingredients in a bowl, toss well.

Yield: 3 1/2 cups

From: Southern Living Ultimate Book of Appetizers

Gray:  This turned out really well.  It was my first time grilling shrimp, and these were fantastic.  I doubled the marinade and the shrimp (used 1 lb), and halved the salsa recipe.  That was just the right amount for 2 people for an entree portion.  This was a little spicy, but not over the top.  The mango salsa really went well with the shrimp too.  Mangoes have a large pit.  I had never worked with a fresh mango before, so I had to seek out instructions on cutting it. YouTube had a great video on how to cut a mango.  If you enjoy shrimp you should definitely give this one a try.

Katie: When I read this recipe, it was one of those where I thought it could either be great, or terrible, but nothing in between. Well, I was right, and it was great! The shrimp were a little spicy, but the mango salsa was sweet, which cut the spiciness when eaten together. I had worried the mint would be overwhelming in the salsa, but while I could not taste mint in particular, I don’t think the salsa would have been as good without it. It gave it a nice, bright flavor. As Gray said, we made it into a main meal, and it was just right with a nice green salad on the side.

This entry was posted in Appetizers, Seafood, Weekly Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s