Mango and Chili Glazed Shrimp

🕒 Prep: 15 min
🔥 Cook: 6 min
🍽 Serves: 4
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Meet your new favorite summer delight: Mango and Chili Glazed Shrimp. This recipe offers a perfect balance of sweet and spicy, with juicy shrimp that are sure to impress at any gathering.

Ingredients for Mango and Chili Glazed Shrimp

Shrimp are the star here, offering a tender and juicy bite. Opt for large, peeled, and deveined shrimp to save time. The mango brings a natural sweetness and tropical flair, while the honey enhances that sweetness and helps the glaze stick beautifully during grilling. Lime juice adds a zesty freshness that cuts through the richness. The combination of chili powder and cayenne pepper provides a kick of heat, balanced perfectly by the sweetness. A little olive oil helps the shrimp stay juicy and adds a touch of richness. Finally, a pinch of salt brings all these flavors together.

Tips & Tricks

  • If fresh mangoes aren't in season, frozen mango chunks work just as well.
  • Adjust the cayenne pepper to your heat preference. Less for a milder dish, more if you love it spicy.
  • Always pre-soak the skewers; it makes a big difference in preventing them from catching fire.

Serving Suggestions

Pair these shrimp skewers with a light and refreshing cucumber salad or a simple side of grilled vegetables. For a tropical twist, serve with coconut rice, which complements the sweet and spicy glaze beautifully.

Frequently Asked Questions

Can I use a different protein?
Yes, chicken or firm tofu would work well as substitutes.
Can I make this ahead of time?
The glaze can be prepared a day in advance, but it's best to grill the shrimp just before serving.
How do I know when the shrimp are done?
They should be opaque and firm to the touch, with a slight char from the grill.

Mango and Chili Glazed Shrimp Recipe Walkthrough

Start by soaking your wooden skewers in water for at least 30 minutes. This step is crucial to prevent them from burning while you grill. While the skewers are soaking, prepare the mango and chili glaze. Toss your peeled and diced mangoes into a blender with honey, lime juice, chili powder, cayenne pepper, and salt. Blend until you have a smooth, vibrant glaze that smells as good as it looks.

In a large bowl, combine the shrimp with olive oil and a pinch of salt. Give them a good toss to ensure they're evenly coated. This helps the glaze adhere and keeps the shrimp juicy. Once the skewers are ready, thread the shrimp onto them, leaving a little space between each one to ensure even cooking.

Preheat your grill to medium-high heat. While it heats up, brush the shrimp skewers generously with the mango and chili glaze. Once the grill is hot, place the skewers on it. Grill the shrimp for about 2-3 minutes per side, brushing more glaze on as they cook. You're looking for them to turn opaque with a bit of char.

Once cooked, remove the skewers from the grill and serve immediately, with any remaining glaze on the side for extra dipping. Enjoy the burst of flavors with each bite!

Why You'll Love This Recipe

  • Quick and easy, ready in under 30 minutes.
  • A vibrant mix of sweet mango and spicy chili flavors.
  • Perfect for grilling season and outdoor gatherings.
  • Healthy and light, yet incredibly satisfying.

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
2 ripe mangoes, peeled and diced
1/4 cup honey
2 tbsp lime juice
1 tbsp chili powder
1/2 tsp cayenne pepper
2 tbsp olive oil
Salt to taste
Wooden skewers

Step-by-step Instructions

1. Pre-soak wooden skewers in water for at least 30 minutes to prevent burning during cooking.
2. In a blender, combine diced mangoes, honey, lime juice, chili powder, cayenne pepper, and salt. Blend until smooth to create the mango and chili glaze.
3. In a large bowl, toss the shrimp with olive oil and a pinch of salt.
4. Thread the shrimp onto the skewers, leaving a little space between each piece.
5. Preheat the grill to medium-high heat.
6. Brush the shrimp skewers generously with the mango and chili glaze.
7. Place the skewers on the grill and cook for about 2-3 minutes per side, brushing with additional glaze, until the shrimp are opaque and slightly charred.
8. Remove from grill and serve immediately with any remaining glaze on the side.

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