These Grilled Shrimp Skewers with Mango Salsa are a fresh, vibrant way to enjoy a protein-packed meal.
Juicy shrimp are marinated in a zesty garlic-lime oil and paired with a sweet, tangy mango salsa for a perfect balance of flavors.
High in lean protein, low in carbs, and rich in healthy fats, this quick and easy recipe is ideal for everyday meals, weeknight dinners, or meal prep.
Grilled Shrimp Skewers with Mango Salsa
Equipment
- 6 wooden skewers, soaked 15 minutes
- Medium saucepan
- 9×13-inch pan (or similar)
- Grill or indoor grill pan
- Knife and cutting board
Ingredients
For the Shrimp:
- 5 Tbsp. olive oil
- 5 large garlic cloves thinly sliced
- 2 Tbsp. fresh lime juice divided
- ½ tsp. black pepper
- 1 tsp. salt
- 2 lbs. large shrimp peeled and deveined
For the Mango Salsa:
- 1 bunch green onions thinly sliced
- 2 ripe mangoes peeled and chopped
- 2 jalapeños seeded and finely diced (adjust to taste)
- ½ bunch cilantro leaves chopped
- Salt and pepper to taste
Instructions
- Prepare the Garlic-Lime Marinade: Start by heating 5 tablespoons of olive oil in a medium saucepan over low heat. Add the thinly sliced garlic cloves and cook gently, stirring occasionally, until the garlic softens and releases its fragrant aroma without browning—this should take about 2–3 minutes. Remove the pan from heat and stir in 1 tablespoon of fresh lime juice, ½ teaspoon of black pepper, and 1 teaspoon of salt. Allow the mixture to cool completely, creating a flavorful marinade that will tenderize and season the shrimp perfectly.
- Thread the Shrimp onto Skewers: While the marinade is cooling, take 2 pounds of peeled and deveined large shrimp and carefully thread them onto six wooden skewers that have been soaked in water for at least 15 minutes. This soaking prevents the skewers from burning during grilling. Slide each shrimp gently onto the skewer, leaving a little space between them to ensure even cooking and maximum flavor absorption.
- Marinate the Shrimp: Place the skewered shrimp in a 9×13-inch baking dish or any dish that can hold them comfortably. Pour the cooled garlic-lime marinade over the shrimp, making sure each piece is well-coated. Cover the dish with plastic wrap and refrigerate for a minimum of 2 hours, or up to 6 hours for more intense flavor. During this time, the lime juice and olive oil will infuse the shrimp with a bright, zesty taste, while the garlic adds a savory depth.
- Prepare the Fresh Mango Salsa: While the shrimp is marinating, start on the mango salsa. Combine 2 ripe mangoes, peeled and chopped into bite-sized pieces, with 1 bunch of thinly sliced green onions, 2 finely diced jalapeños (adjust to your preferred heat level), and ½ bunch of chopped cilantro leaves. Add the remaining 1 tablespoon of lime juice and season with salt and pepper to taste. Mix gently but thoroughly. Refrigerate the salsa until serving to allow the flavors to meld, creating a sweet, spicy, and tangy topping that perfectly complements the grilled shrimp.
- Preheat the Grill: About 10–15 minutes before you’re ready to cook, preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking. If using an indoor grill pan, heat it over medium-high heat and brush with a little oil. Proper preheating ensures a beautiful sear on the shrimp, locking in juices and flavor.
- Grill the Shrimp Skewers: Place the marinated shrimp skewers directly onto the hot grill. Cook for approximately 3 minutes per side. You’ll know the shrimp are done when they turn opaque, pink, and firm to the touch. Avoid overcooking, as shrimp can become rubbery if left on the heat too long. If desired, you can baste them with a little extra marinade during grilling for an even richer flavor.
- Plate and Serve: Once grilled, transfer the shrimp skewers to a serving platter. Spoon the chilled mango salsa generously over the top or serve it on the side for guests to enjoy. The vibrant colors and contrasting flavors make for an appealing presentation. The combination of smoky, garlicky shrimp with sweet, tangy, and slightly spicy mango salsa creates a balanced, refreshing dish that’s satisfying yet light.
- Optional Indoor Cooking Tip: If you don’t have an outdoor grill, use a well-heated indoor grill pan or a broiler. Cook the shrimp in batches if necessary, following the same timing and care to avoid overcooking. The result will still be juicy, flavorful shrimp with perfectly caramelized edges.
- Enjoy Your Meal: Serve immediately for the best texture and flavor. These shrimp skewers pair wonderfully with steamed rice, quinoa, or a fresh green salad. They’re also fantastic for meal prep, as the salsa keeps well in the fridge, making lunch or dinner quick, healthy, and colorful.
Notes
- Choose large, fresh shrimp for the best flavor and texture.
- Soak wooden skewers for at least 15 minutes to prevent burning.
- Marinate shrimp for a minimum of 2 hours; 4–6 hours for deeper flavor.
- Prepare mango salsa a few hours ahead to allow flavors to meld.
- Add cilantro last to the salsa to maintain its bright, fresh taste.
- Grill shrimp over high heat for a nice sear without overcooking.
- Use high-quality olive oil in the marinade for a richer, more balanced flavor.
Chef’s Secrets: Techniques And Flavor Enhancements
To elevate this recipe, consider gently pressing the garlic slices during the sauté step to release more aroma and natural oils.
When threading shrimp onto skewers, leave a small gap between each piece to allow even heat circulation and quicker cooking.
For an extra layer of flavor, you can lightly char the mango salsa over a hot skillet before serving—it enhances sweetness and adds subtle smokiness.
Always taste and adjust the salsa seasoning; a pinch of salt and a squeeze of lime can transform the dish.
Using a high-quality olive oil ensures the marinade adds richness without overpowering the delicate shrimp.
Serving Suggestions: Complementary Pairing Ideas
These shrimp skewers pair beautifully with light, fresh sides that complement their bright, tropical flavors.
Serve with fluffy jasmine rice, quinoa, or a crisp mixed greens salad with avocado.
For a low-carb option, try roasted vegetables or cauliflower rice.
Garnish with extra cilantro or lime wedges for a fresh pop of color and flavor.
This dish also works wonderfully as part of a summer barbecue spread, with grilled corn on the cob or a chilled cucumber salad on the side.
It’s perfect for entertaining, casual dinners, or even meal prep for flavorful weekday lunches.
Storage Tips: Keeping It Fresh Longer
Cooked shrimp skewers are best enjoyed immediately, but leftovers can be stored safely in an airtight container in the refrigerator for up to 2 days.
Keep the mango salsa separate to maintain its texture and freshness.
When reheating shrimp, do so gently in a skillet over medium heat or under the broiler for 1–2 minutes to prevent them from becoming rubbery.
The salsa can be stirred well before serving after refrigeration to redistribute juices.
Avoid freezing the cooked shrimp, as they tend to lose their tender texture, though raw shrimp can be frozen prior to marination.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw them in the refrigerator and pat dry before marinating.
Excess moisture can dilute the marinade and affect the grill sear.
2. How spicy is the mango salsa?
The heat level depends on the jalapeños. You can remove all seeds for mild spice or add more peppers for a kick. Adjust to personal taste.
3. Can I make this recipe ahead of time?
Absolutely! Marinate the shrimp up to 6 hours ahead and prepare the mango salsa a few hours in advance. Assemble just before grilling to maintain freshness.
4. What can I use instead of wooden skewers?
Metal skewers are a great alternative and do not require soaking. Bamboo skewers can also be used if soaked in water to prevent burning.
5. Can I cook the shrimp indoors without a grill?
Yes, an indoor grill pan or broiler works perfectly.
Use medium-high heat and cook shrimp 2–3 minutes per side for ideal results, ensuring they remain juicy and tender.
