Grilled Shrimp & Mango Salad

  • 2 large firm mangoes, peeled & shredded
  • 3 tablespoons thinly sliced green onions
  • 1/3 cup lime juice
  • 2 tablespoons fish sauce (sold in Asian markets)
  • 1 teaspoon sugar
  • 1 small clove garlic, minced
  • 1 small hot chile, such as serrano, seeded, minced
  • 1 pound shrimp, (25 to 30 per pound)
  • 2 cups greens
  • lime slices, for garnish
    • Directions

      Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

      Shell and devein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

      Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired. Serves 4.

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