3rd May 2009

    Grilled Shrimp over Sliced Mango Salad

    posted in Main Dishes |

    shrimpmangosalad
    Grilled jumbo shrimp sits atop a slightly-spicy, slightly-sweet thin-sliced mango salad. in this “perfectly-utilizes-the-CSA-box” recipe that I stumbled across while browsing epicurious. The only thing we had to buy was the shrimp — everything else came from our veggie box or the planters outside! It was perfect served with the cilantro coconut rice.


    Chris says:

    Wow, what a great meal — makes it feel like summer!

    Lisa says:

    I’m so glad we’re actually able to grill again.

    Chris says:

    I’m just glad we’re not having another soup.

    Lisa says:

    Hey, what’s wrong with soup?

    Chris says:

    Nothing at all — it’s just, you know… soup. We have it a lot. Anyway, I really like this mango salad. It’s just a bit spicy, but not too much.

    Lisa says:

    I like the lime flavor in it — and you’re right. It’s not overly spicy. Mixing everything with the rice is awesome.

    Chris says:

    Yeah I can definitely see making this again. Maybe next time cutting the mango slices thinner, or cubing them.

    Lisa says:

    These slices are a bit big, but I don’t mind — they taste awesome.

    Grilled Shrimp over Sliced Mango Salad
    For mango salad:
    2 tbsp packed dark brown sugar
    2 tbsp fresh lime juice
    1 jalapeño, thinly sliced, without seeds
    1 medium shallot, thinly sliced
    1/4 cup chopped fresh cilantro
    2 tbsp chopped fresh mint
    1/2 tsp red pepper flakes
    2 firm-ripe mangoes, pitted, peeled, and thinly sliced

    For shrimp:
    16 jumbo shrimp, shelled, leaving tail and adjoining first segment attached, and deveined
    2 tbsp vegetable oil
    1 fresh jalapeño chile, minced, including seeds
    2 tsp ground cumin

    1/2 tsp salt

    Assemble the mango salad by whisking the brown sugar and lime juice in a large bowl until sugar is dissolved. Add the jalapeño, shallot, cilantro, and mint, whisking together. Add the sliced mangoes and toss gently. Set aside.
    To prepare the shrimp, insert a skewer lengthwise through each shrimp (starting at the head end), then transfer to a tray. Prepare the grill for cooking. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
    Toss mango salad again and divide among four plates. Arrange four shrimp on top of each.

    4 Servings as a first course, or 2-3 servings as part of a meal

    Print This Recipe
    This entry was posted on Sunday, May 3rd, 2009 at 11:50 am and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 4 responses to “Grilled Shrimp over Sliced Mango Salad”

    1. 1
      On May 9th, 2009,Hélène said:

      Oh those shrimps looks so good. We are having very nice weather around here. That would be great for Mother’s Day.

    2. 2
      On May 10th, 2009,pigpigscorner said:

      Wow, such a summery and refreshing dish!

    3. 3
      On May 10th, 2009,katie said:

      This would be perfect for a light summer meal!

    4. 4
      On May 10th, 2009,Amrita said:

      The mango salad sounds (and looks) so refreshing! Absolutely delish!

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