If you’re looking for a quick and easy appetizer or main dish with not a whole lot of calories, look no further.
This mango chili shrimp is simple, but packs a punch of delicious spicy-but-sweet flavor.
It’s perfect for a weeknight meal, as a party food, or just because it sounds good (because trust me, once you make this one time, you’re going to make it again and again).
Related Recipe: Try our Protein Shrimp Bowl with Mango Salsa
My husband and I love to travel, and one of our top priorities in different places is to try new food.
We were in St. Lucia a few months ago and had the most amazing mango chili chicken skewers. The sauce was to die for!
I knew I had to recreate it at home, and after a few tries – I feel like I definitely perfected it. While it tastes good with chicken, I think it tastes best with grilled shrimp.
Only 6 Ingredients
I love a recipe with simple, fresh ingredients – and you only need SIX of them, which makes this a winner in my book. To make this recipe, you’ll need:
- Chili sauce
- Lime juice
How to pick the perfect mango
You’ll want to use a mango that is already ripe for this recipe.
You can tell a mango is ripe by squeezing it – it should be slightly soft (not too mushy). If you smell near the stem, it should smell sweet.
Mangoes will soften as they ripen, so if you’re waiting a few days before you make the recipe, you’ll want to get mangoes that are more firm.
How to make mango chili shrimp
Step 2: Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes. Remove shrimp from the marinade and discard the marinade.
Step 3: Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque (or until they’re hot if you’re using precooked shrimp).
Step 4: Serve with remaining mango mixture.
Precooked VS. Uncooked shrimp
I’ve made this recipe both ways – with precooked and uncooked shrimp.
Using precooked shrimp, you’ll only need to grill them for a few minutes – just until they’re heated through.
With uncooked, shrimp, you’ll need to grill them for a little bit longer, and make sure they are pink and opaque.
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What to serve with mango chili shrimp
- Grilled Caramelized Brown Sugar Pineapple
- Traditional Pasta Salad
- Parmesan Orzo
- Parmesan Lemon Asparagus
- Loaded Macaroni Salad
Mango Chili Shrimp Recipe
- 2 large mangos peeled and diced
- ¾ cup chili sauce
- 1 Tablespoon lime juice
- 1 Tablespoon honey
- ⅓ cup fresh cilantro
- 1 pound large shrimp peeled and deveined
- In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
- Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes.
- Remove shrimp from the marinade and discard the marinade.
- Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque.
- Serve with remaining mango mixture.
- Food processor/blender
- Mixing Bowl
- Wooden Skewers