Grilled Shrimp With Pineapple And Mango Recipes

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GRILLED SHRIMP WITH PINEAPPLE AND MANGO



Grilled Shrimp with Pineapple and Mango image

"Grilled shrimp on the barbie" -- the easy way, with pineapple. Plate with your favorite rice and steamed green beans for a yummy, healthy meal.

Provided by swftjwl

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 6

Number Of Ingredients 11

1 pound frozen peeled and deveined medium shrimp, thawed
aluminum foil cut into large squares
1 (16 ounce) bag frozen mango chunks
1 ½ cups frozen pineapple chunks
2 onions, sliced
2 tomatoes, cut into wedges
2 tablespoons olive oil, or as needed
2 tablespoons Worcestershire sauce, or to taste
½ teaspoon lemon-pepper seasoning, or to taste
½ teaspoon garlic powder, or to taste
salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
  • Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 19.3 g, Cholesterol 115 mg, Fat 5.4 g, Fiber 2.6 g, Protein 13.7 g, SaturatedFat 0.9 g, Sodium 257.4 mg, Sugar 13.8 g

GRILLED CITRUS CHILI SHRIMP WITH MANGO PINEAPPLE SALSA



Grilled Citrus Chili Shrimp with Mango Pineapple Salsa image

Grilled Citrus Chili Shrimp with Mango Pineapple Salsa is a quick and simple summer appetizer or just the right amount for a lovely dinner for two.

Provided by By: Carol | From A Chef's Kitchen

Categories     Fish and Seafood

Time 1h5m

Number Of Ingredients 18

1/4 cup olive oil
1/4 cup orange juice
1 large lime (juiced (about 2 tablespoons))
4 cloves garlic (minced)
2 tablespoons chili powder
1 teaspoon honey
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound colossal shrimp (12-15 count per pound, peeled and deveined, tail intact)
1 large mango (pitted and diced)
1 cup diced pineapple
1/2 cup finely chopped red onion
1 large jalapeno pepper (finely chopped)
1/4 cup chopped fresh cilantro
1-2 tablespoons honey
Lime juice (to taste)
1/4 teaspoon salt

Steps:

  • Combine marinade ingredients and shrimp in a non-reactive dish or a zipper-top bag. Marinate in the refrigerator for 1 hour.
  • Preheat grill. Grill shrimp 2-3 minutes per side or until firm and translucent, being careful not to overcook.
  • Combine all ingredients in a small bowl. Serve with shrimp.

Nutrition Facts : ServingSize 1, Calories 326 kcal, Carbohydrate 28 g, Protein 25 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 183 mg, Sodium 944 mg, Fiber 4 g, Sugar 20 g, TransFat 1 g, UnsaturatedFat 12 g

GRILLED SHRIMP WITH MANGO SALSA



Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

  • Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
  • Meanwhile, preheat a grill or grill pan to medium-high heat.
  • Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
  • Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY



Tropical Shrimp and Pineapple Grilled Skewers Recipe by Tasty image

Here's what you need: pineapple, garlic, chili sauce, water, rice wine vinegar, salt, coconut cream, lime, limes, pineapple, de-veined and peeled shrimp, water, cornstarch, wooden skewer

Provided by Kahnita Wilkerson

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 14

1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar, or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
1 pineapple, 1/2 inch (1 cm) cubes
1 lb de-veined and peeled shrimp
2 tablespoons water
1 tablespoon cornstarch
wooden skewer

Steps:

  • Place wooden skewers in a bowl of water to soak for at least 10 minutes.
  • Puree the pineapple, garlic, chili sauce, and water in a food processor.
  • Heat a pan over medium heat, and add the pureed sauce mixture.
  • Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
  • Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
  • Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
  • Skewer the pineapple and shrimp, then brush sauce on both sides.
  • Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
  • Sprinkle finished skewers with lime zest and serve with remaining sauce.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams

TROPICAL ISLAND SHRIMP KABOBS



Tropical Island Shrimp Kabobs image

Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1/2 cup coconut milk
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons olive oil
1-1/2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
30 uncooked shrimp (26-30 per pound size), peeled and deveined
30 mango cubes (about 1 large mango)
30 fresh pineapple cubes (about 1-1/2 cups)

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

GRILLED PINEAPPLE AND SHRIMP



Grilled Pineapple and Shrimp image

One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 jumbo shrimp (16/20 size), peeled with tail-on (about 12 ounces)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground coriander
1 teaspoon olive oil
Kosher salt
1/2 pineapple, peeled, cored and sliced into 6 spears
2 tablespoons chili oil
1/4 cup coconut milk
1 teaspoon honey
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

Steps:

  • Heat a grill or large grill pan to medium-high heat.
  • Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
  • Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
  • Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
  • Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
  • Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
  • Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

PINEAPPLE MANGO SHRIMP



Pineapple Mango Shrimp image

Please the shrimp lovers at the party (that is to say, everyone) with this Healthy Living shrimp recipe served with chunks of pineapple and mango.

Provided by My Food and Family

Categories     Home

Time 2h22m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 8

2-1/2 lb. cleaned raw large shrimp (21 to 30 count)
1 Tbsp. KRAFT Zesty Italian Dressing
2 cups pineapple chunks
1 cup mango chunks
1/2 cup lemon juice
1/4 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
1 Tbsp. cornstarch
1/4 cup water

Steps:

  • Mix cornstarch with water to form a paste; set aside. Cook and stir shrimp in dressing in large skillet on medium heat 3 minutes. Remove shrimp from skillet; set aside.
  • Add pineapple, mango, lemon juice and drink mix to skillet; stir until well blended. Stir in cornstarch mixture. Bring to boil. Reduce heat to medium. Add shrimp; cook 2 minutes or until shrimp turn pink. Place in large bowl; cover.
  • Refrigerate at least 2 hours or until chilled. Serve over torn mixed salad greens or spooned into a decorative glass.

Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 185 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

GRILLED SHRIMP WITH MANGO SALSA



Grilled Shrimp With Mango Salsa image

Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.

Provided by Manami

Categories     Mango

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large ripe mangoes, peeled, pitted and diced
1/4 cup minced red onion
1/4 cup chopped cilantro leaf
3 tablespoons fresh lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
crushed red pepper flakes, to taste
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons reduced sodium soy sauce
2 tablespoons fresh orange juice
2 tablespoons olive oil, for grilling

Steps:

  • MAKE THE SALSA:.
  • Combine all ingredients in a bowl.
  • Set aside, so they can marry.
  • TO MAKE THE SHRIMP:.
  • Rinse and drain shrimp; pat dry with paper towels.
  • In a bowl, combine shrimp, soy sauce and orange juice.
  • Let stand 10 minutes.
  • Meanwhile, prepare a grill, oiling the grill rack.
  • Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
  • Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
  • When finished grilling, remove from skewers and place on a serving platter.

GRILLED PINEAPPLE MANGO SALSA



Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

KEY WEST GARLIC SHRIMP WITH PINEAPPLE MANGO RELISH



Key West Garlic Shrimp With Pineapple Mango Relish image

Make and share this Key West Garlic Shrimp With Pineapple Mango Relish recipe from Food.com.

Provided by mariposa13

Categories     Healthy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 garlic cloves, crushed
1/2 teaspoon fresh ground black pepper
24 large shrimp, peeled and deveined
8 large scallions, trimmed to 8inch lengths
skewer, soaked in water
1 ripe mango (~12 oz)
8 ounces canned pineapple chunks in juice
1/3 cup chopped red bell pepper
1/4 cup thinly sliced scallion
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon hot red pepper sauce

Steps:

  • Start fire in grill (or turn on broiler).
  • In small bowl, stir oil, garlic, and pepper to mix. Set aside.
  • Arrange shrimp on skewers.
  • Place shrimp skewers on hot grill rack, brush with oil mixture, cook 1-2 min on each side until pink and cooked through.
  • Cook scallions 2-3 min, without turning, until lightly charred and tender.
  • PINEAPPLE-MANGO RELISH:.
  • Peel mango, and cut into 1/4inch chunks. Drain pineapple.
  • Combine all in medium sized bowl.
  • Toss thoroughly to mix.

Nutrition Facts : Calories 188.5, Fat 4.1, SaturatedFat 0.6, Cholesterol 64.3, Sodium 86.7, Carbohydrate 32.6, Fiber 3.3, Sugar 26.5, Protein 8.8

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2022-06-12 Instructions. Marinate chicken 6 hours or overnight. Drain chicken from marinade and if using as a grilling baste, bring to a boil for 3 minutes, then cool. Grill chicken legs offset from coals or place in a smoker at 350F and grill or smoke until chicken reaches 165F.
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SUMMER DINNER: GRILLED SHRIMP SKEWERS WITH SPICY PINEAPPLE …
2019-07-25 Cover bowl and refrigerate for at least 15 minutes, or up to a few hours. Preheat a BBQ grill for direct heat. Make sure to really clean off the grates to prevent shrimp from sticking. Thread shrimp onto skewers. Quickly oil the grates using high-heat oil (like avocado oil) and a wad of paper towels held with tongs.
From designmom.com


CILANTRO LIME GRILLED SHRIMP WITH PINEAPPLE SALSA - TASTE AND SEE
Rinse, peel, and de-vein the shrimp. In a medium bowl, combine lime juice, cilantro, olive oil, and minced garlic. Add shrimp and gently fold into the marinade, ensuring all shrimp are fully coated. Cover and refrigerate for 30 minutes. Skewer the shrimp and grill …
From tasteandsee.com


EASY GRILLED SHRIMP WITH PINEAPPLE BOURBON GLAZE - GARLIC & ZEST
Grill and glaze the bourbon shrimp. Preheat the grill to a medium heat (about 400°-425°). Place the shrimp on the grill and cook for 1-2 minutes. Flip the shrimp and brush with pineapple bourbon glaze. Cook for an additional 1-2 minutes. Flip the shrimp one last time and brush with more bourbon brown sugar glaze.
From garlicandzest.com


PINEAPPLE SHRIMP KABOBS | GRILL, OVEN, OR STOVETOP
Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling.
From wellplated.com


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