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Grilled Shrimp over Sliced Mango Salad

Posted By Chris On May 3, 2009 @ 11:50 am In Main Dishes | 4 Comments


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.

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


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