• Mango Salad with Grilled Shrimp

    1 vote
    Adapted from Mnemba Island Lodge epicurious cookbook


    • For mango salad
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons fresh lime juice
    • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
    • 1 medium shallot, thinly sliced
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons chopped fresh mint
    • 2 firm-ripe mangoes, pitted, peeled, and thinly sliced
    • For shrimp
    • 16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
    • 2 tablespoons vegetable oil
    • 1 medium fresh jalapeño chile, minced, including seeds
    • 2 teaspoons ground cumin
    • 1/2 teaspoon salt
    • Accompaniment: lime wedges
    • Special equipment: 16 (8-inch) wooden skewers (optional)


    1. Make mango salad:
    2. Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
    3. Grill shrimp:
    4. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
    5. Prepare grill.
    6. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
    7. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

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