This vibrant Caribbean-inspired dish brings together the sweetness of ripe mangoes with the bold, aromatic kick of dark rum and lime. The shrimp are marinated in a zesty blend of garlic, coriander, and olive oil, then grilled to perfection until pink and tender. A quick reduction of the marinade creates a glossy, flavorful glaze that ties the dish together. It’s an ideal weeknight dinner that feels indulgent yet comes together in under 30 minutes. Serve it over rice or with crusty bread to soak up the sauce. The combination of sweet, savory, and spicy notes makes this a crowd-pleaser for summer gatherings or tropical-themed nights. Freshly chopped cilantro and a squeeze of lime add a bright finish that balances the richness of the grilled shrimp.
Mango Tango Caribbean Shrimp
Description
This vibrant Caribbean-inspired dish brings together the sweetness of ripe mangoes with the bold, aromatic kick of dark rum and lime. The shrimp are marinated in a zesty blend of garlic, coriander, and olive oil, then grilled to perfection until pink and tender. A quick reduction of the marinade creates a glossy, flavorful glaze that ties the dish together. It's an ideal weeknight dinner that feels indulgent yet comes together in under 30 minutes.Ingredients
Directions
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In a medium bowl, combine lime juice, garlic, dark rum, olive oil, chopped coriander, pepper, salt, and cayenne (if using) to create the marinade.
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Add the shrimp to the bowl and toss gently to coat evenly with the marinade.
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Cover and refrigerate for 1 hour to allow the flavors to penetrate the shrimp.
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Meanwhile, soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
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Preheat a grill or grill pan to medium-high heat.
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Drain the shrimp from the marinade, reserving the liquid in a small saucepan.
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Thread the shrimp onto the soaked skewers, piercing through both the tail and head sections to secure them.
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Place the shrimp skewers on the grill and cook for 3 to 4 minutes per side, or until the shrimp are pink and opaque in the center.
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While the shrimp grill, add the reserved marinade, honey, and chili powder to the saucepan.
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Bring the sauce to a boil, then reduce heat and simmer for 2 minutes until the sauce reduces by half and thickens slightly.
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Remove the cooked shrimp from the skewers and arrange them on a serving platter.
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Spoon the warm rum-lime glaze over the shrimp.
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Garnish with the sliced mango and a final squeeze of fresh lime juice before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 207.5kcal
- % Daily Value *
- Total Fat 16.4g26%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 1222.7mg51%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 4.9g20%
- Sugars 0.6g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover shrimp should be stored in an airtight container in the refrigerator for up to 2 days. Do not freeze cooked shrimp if you plan to eat them within a few days, as the texture may become rubbery.
Ingredient Substitutions: If you prefer no alcohol, substitute the dark rum with an equal amount of orange juice or pineapple juice. For a dairy-free option, this recipe is naturally dairy-free. You can use chicken strips instead of shrimp for a non-seafood variation.
Cooking Tips: Ensure your grill is clean and oiled to prevent sticking. Keep an eye on the shrimp as they cook quickly; overcooking will make them tough. If using metal skewers, you do not need to soak them.
Variations: Add diced bell peppers or onions to the skewers for extra vegetables. For a spicier kick, increase the amount of cayenne pepper or add fresh jalapeños to the marinade.
