This refreshing Grilled Shrimp With Mango Salad is the perfect light meal for warm weather. The dish balances the smoky, charred flavor of perfectly grilled shrimp with the sweet crunch of firm, not-quite-ripe mangoes. A tangy dressing made from lime juice, fish sauce, shallots, and a hint of heat from serrano chili ties everything together. The addition of fresh watercress and mint adds a lovely herbal finish that cuts through the richness of the seafood. It’s an elegant yet simple dish that comes together in under 30 minutes, making it ideal for weeknight dinners or as a standout appetizer for summer gatherings. Serve it immediately to enjoy the contrast of hot shrimp and cool, crisp salad.
Grilled Shrimp With Mango Salad
Description
This refreshing Grilled Shrimp With Mango Salad is the perfect light meal for warm weather. The dish balances the smoky, charred flavor of perfectly grilled shrimp with the sweet crunch of firm, not-quite-ripe mangoes. A tangy dressing made from lime juice, fish sauce, shallots, and a hint of heat from serrano chili ties everything together. The addition of fresh watercress and mint adds a lovely herbal finish that cuts through the richness of the seafood. It&# 226;ÂÂs an elegant yet simple dish that comes together in under 30 minutes, making it ideal for weeknight dinners or as a standout appetizer for summer gatherings. Serve it immediately to enjoy the contrast of hot shrimp and cool, crisp salad.Ingredients
Directions
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Peel the firm mangoes and coarsely shred them using a box grater or by slicing them into thin strips. Set aside in a large mixing bowl.
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In a small bowl, whisk together the thinly sliced shallots, lime juice, fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of minced garlic, and 1 teaspoon of minced serrano chili to create the dressing.
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Pour the dressing over the shredded mangoes and toss gently to coat evenly. Let the salad marinate while you prepare the shrimp.
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Shell and devein 1 lb of shrimp, then rinse well and pat dry. Divide the shrimp into 4 equal portions.
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Thread each portion of shrimp onto two parallel skewers to prevent them from spinning while grilling. Repeat until all shrimp are skewered.
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Preheat a barbecue grill to medium-high heat. If using a gas grill, close the lid to stabilize the temperature.
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Grill the shrimp skewers, turning once halfway through, until they are opaque but still moist in the center, about 6 minutes total.
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Mound the mango salad onto a platter or individual plates. Lay the grilled shrimp on top of the salad.
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Garnish with washed watercress sprigs and scatter fresh mint leaves over the top. Drizzle any remaining dressing from the bowl over the shrimp and salad before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 577.4mg25%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.4g1%
* 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
For best results, use firm mangoes that are slightly underripe to maintain texture when shredded.
If you prefer less heat, remove the seeds from the serrano chili before mincing, or substitute with a milder chili variety.
Soak wooden skewers in water for 30 minutes before threading shrimp to prevent burning on the grill.
The salad can be prepared up to 2 hours in advance. Cover and refrigerate until ready to serve.
