Spicy Shrimp Skewers with Refreshing Mango Salsa Salad
Spicy Shrimp Skewers with Refreshing Mango Salsa Salad

Spicy Shrimp Skewers with Refreshing Mango Salsa Salad

May 11, 2016

Want something a little different for dinner? Give this recipe a try, it's really tasty & has a bit of kick!

Serves: 2


For Shrimp Skewers & Marinade:

4 - 10' bamboo skewers

14 frozen x-large or jumbo shrimp, in peel & deveined

3/4 cup fresh cilantro including stems, packed

Juice & zest from 1 organic lime **reserve 2 tsp juice for Mango Salsa Salad**

1 jalapeño, trim stem end, unseeded or remove seeds for less heat, then chop into eighths

2 Tblsp extra-virgin olive oil (EVOO)

2 tsp honey, preferably raw

For serving: cooked Jasmine Rice (see recipe in Rice & Grains category)


For Mango Salsa Salad:

1 mango, halved, seeded, peeled & cut into short strips

1/3 cup thinly sliced red onion

2" length of cucumber, peeled, cut in half lengthwise & thinly sliced (about 1/3 cup)

1/4 cup loosely packed fresh cilantro, coarsely chopped

2 tsp La Victoria Green Salsa Jalapeña extra hot or 1 small jalapeño, seeded & finely chopped

2 tsp reserved lime juice from Shrimp Skewers

1/8 tsp kosher or sea salt

Fresh ground black pepper, 3 pepper mill turns


1 Soak skewers in water till ready to cook shrimp (see Tip# 1)

2 Place shrimp in a large bowl of cold water & let sit for 30 minutes. Drain, cover & refrigerate till ready to cook.

3 Mango Salsa Salad; add all the salsa salad ingredients to a 1.5 quart bowl & toss gently till well combined. Cover & refrigerate 2 to 4 hours to allow ingredients to marry & attain maximum flavor.

4 Marinade; put cilantro, lime juice, zest, jalapeño & oil in a food processor & process till smooth.

5 Peel shrimp (leave tail on), pat dry with paper towels & place in a glass bowl. Pour marinade over shrimp & toss till well coated. Cover & refrigerate for 20 to 30 minutes (see Tip# 2).

6 Prepare Jasmine Rice (see recipe in Rice & Grains category) & set aside till ready to serve.

7 Thread 7 shrimp onto 2 skewers, side by side & slightly separated (see Tip# 3). Repeat with the other 7 shrimp. Discard the marinade.

8 Grill approximately 2 minutes on each side till shrimp are opaque. Do not overcook. You can also broil these in the oven on a foil lined baking sheet, about 5" from heat, with the oven door slightly ajar for 2 minutes each side.

9 Serve shrimp skewers over rice with Mango Salsa Salad on the side.

Spicy Shrimp Skewers with Refreshing Mango Salsa Salad

Tips & Suggestions

1 Soaking the skewers prevents them from burning on the grill or in the oven.

2 Don't leave the shrimp in the marinade for more than 30 minutes, as the acids will begin to cook the shrimp.

3 Doubling up on the skewers prevents the shrimp from rolling around when turning during cooking & serving.


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