Shrimp Skewers with Mango Salsa (Print Version)
# Ingredients:
→ Shrimp Marinade
01 -
2 pounds shrimp, thawed if frozen
02 -
1/4 cup olive oil
03 -
2 teaspoons honey or agave (optional)
04 -
1 shallot, finely minced
05 -
4 garlic cloves, finely minced
06 -
Zest of 1 orange
07 -
Zest of 1 lime
08 -
2 teaspoons sea salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
1/4 teaspoon each ground cumin, coriander, cayenne, and chili powder (optional)
→ Tools
11 -
Metal or bamboo skewers
# Instructions:
01 -
Peel and devein the shrimp as desired. Place the shrimp in a large bowl.
02 -
Whisk together olive oil, honey (if using), minced shallot, minced garlic, orange zest, lime zest, sea salt, black pepper, ground cumin, coriander, cayenne, and chili powder. Pour mixture over shrimp and toss to coat. Cover the bowl and refrigerate for 15 minutes to a few hours.
03 -
Preheat a BBQ grill for direct heat. Clean the grates thoroughly to prevent shrimp from sticking.
04 -
Thread shrimp onto skewers. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
05 -
Use high-heat oil (like avocado oil) and a paper towel held with tongs to quickly oil the grill grates.
06 -
Place skewers on the grill. Cook for 2-3 minutes per side, depending on the size of the shrimp. Peeled shrimp will cook faster. Remove from heat once fully cooked.
07 -
Serve shrimp skewers warm with Spicy Mango-Pineapple Salsa. Suggested sides: green salad, grilled vegetables, or rice and beans.
# Notes:
01 -
Soak bamboo skewers for at least 30 minutes before grilling to prevent burning.
02 -
Use peeled shrimp for quicker cooking time or leave shells on for added flavor.