Shrimp And Mango Skewers Recipes

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SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE



Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Categories     Fruit     Ginger     Shellfish     Backyard BBQ     Lime     Mango     Shrimp     Bell Pepper     Summer     Grill     Grill/Barbecue     Guava     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

Steps:

  • Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
  • Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

SHRIMP AND MANGO SKEWERS



Shrimp and Mango Skewers image

Plain old shrimp skewers can get boring, so add some tropical fruit to the mix! Mango adds some sweetness, and caramelizes on the grill for even more flavor.

Provided by Kim Murphy

Categories     Appetizers

Time 45m

Yield 4

Number Of Ingredients 16

For the Marinade:
1 cup tequila
1/2 cup freshly squeezed lime juice
1 ounce freshly chopped cilantro leaves
2 cloves garlic, minced
2 tbsp Colavita Extra Virgin Olive Oil
For the Skewers
1 lb raw shrimp, shelled and deveined
1 ripe but firm mango, peeled and cut into 1" cubes
Colavita Extra Virgin Olive Oil
Salt and Pepper
For the Garnish
2 tbsp fresh lime zest
1 tbsp chopped, fresh cilantro
Equipment
Metal or wood skewers (if using wood, soak in water for 20 minutes beforehand)

Steps:

  • Place the shrimp in a large bowl or resealable plastic bag. Combine all marinade ingredients and pour over the shrimp. Cover and marinate for 30 minutes and the refrigerator.
  • Heat your grill to medium-high heat.
  • Remove the shrimp from the marinade, reserving about ¼ cup marinade in a bowl. Place the shrimp on the skewers, alternating with mango cubes, and brush with the extra marinade. Season with salt and pepper.
  • Grill for 3 minutes on each side.
  • Remove from heat to a platter. Garnish with the lime zest and cilantro and serve immediately

Nutrition Facts :

SHRIMP AND MANGO SKEWERS



Shrimp and Mango Skewers image

Make and share this Shrimp and Mango Skewers recipe from Food.com.

Provided by GinnyP

Categories     Healthy

Time 31m

Yield 4 kebabs, 2 serving(s)

Number Of Ingredients 11

2 cloves garlic, chopped
1 tablespoon fresh cilantro, minced
1/2 teaspoon red pepper flakes
2 tablespoons lime juice
salt
fresh ground black pepper
olive oil
3/4 lb large shrimp, peeled and deveined
1 mango, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
bamboo skewer

Steps:

  • Soak bamboo skewers in water for 15 minutes before using.
  • Alternately, skewer shrimp, mango and onion pieces.
  • Place in a dish large enough for skewers in one layer.
  • Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
  • Sprinkle with salt and pepper.
  • Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
  • Prepare grill.
  • Spray or lightly brush olive oil onto kebabs.
  • Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
  • Enjoy!

SKEWERED SHRIMPS WITH MANGO SALSA



Skewered Shrimps with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 12

8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12 count shrimp, shelled
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt

Steps:

  • In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
  • Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
  • Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

SHRIMP AND PLANTAINS ON SKEWERS WITH MANGO MAYONNAISE



Shrimp and Plantains on Skewers with Mango Mayonnaise image

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield 18 skewers

Number Of Ingredients 21

2 pounds medium size shrimp (about 36) peeled and deveined
1 recipe marinade, recipe follows
Vegetable oil
3 large ripe yellow plantains, peeled, each cut into 12 slices
Mango Mayonnaise, recipe follows
2 tablespoons sesame oil
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 teaspoons honey
1/4 cup minced scallions
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Few drops hot pepper sauce
1 cup mayonnaise
1/2 cup mango puree (fresh or frozen, thawed)
1/4 cup sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 6 hours in the refrigerator. Preheat the broiler.
  • Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool.
  • Heat just enough oil to cover the bottom of a large skillet and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool.
  • Thread 2 shrimp and 2 plantain slices onto each small skewer and serve with Mango Mayonnaise as a dipping sauce.
  • Mix the marinade ingredients together in a small bowl.
  • Stir together all the ingredients in a medium-size bowl. Cover and chill until needed.

RUM-GLAZED SHRIMP AND MANGO



Rum-Glazed Shrimp and Mango image

This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress (about 12 ounces), tough stems trimmed

Steps:

  • Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
  • Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
  • Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
  • In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
  • To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Nutrition Facts : Calories 235 g, Fat 8 g, Fiber 1 g, Protein 12 g

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