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Grilled Shrimp with Mango

A touch of Thailand, these shrimp and mango skewers are grilled for a light summer dinner

1-lb uncooked shrimp, shelled & de-veined, (16-20 count size)
3-large limes
1-stalk lemongrass
1/4-cup finely chopped coriander
1 1/2-tbsp finely chopped hot chili pepper
1 1/2-tbsp finely chopped gingerroot
1-tbsp vegetable oil
1-tbsp fish sauce
1-tsp granulated sugar
1/2-mango, firm but ripe
2-tbsp finely chopped fresh mint

Cut one of the limes into wedges and set aside
From the other 2 limes, finely grate 1-tbsp of the peel; add to a medium bowl
Squeeze out 1/4-cup of juice and add to the peel
Remove outer leaves from the lemongrass and finely chop the bulb only; add to lime
Also add coriander, chili pepper, ginger, oil, fish sauce and sugar to lime
Stir to combine
Add the shrimp and stir to coat
Cover and marinate in the fridge for 1 hour
Meanwhile, peel mango and slice into chunks
Preheat barbeque to a medium-high temperature
Lightly grease grills
Thread shrimp and mango, alternating onto skewers
Lightly sprinkle salt on the shrimp
Place on grills and cook until shrimp meat turns white and grill marks appear, about 3 minutes per side
Serve with lime wedges