Grilled Shrimp Skewers with Mango Salsa
Grilled shrimp skewers marinated in garlic-lime oil are served with a fresh, tangy mango salsa. Quick to make, protein-rich, and full of vibrant flavors, this recipe is perfect for weeknight dinners, meal prep, or casual gatherings.
Equipment
- 6 wooden skewers, soaked 15 minutes
- Medium saucepan
- 9x13-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 9x13-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.
