grilled shrimp + mango salsa

it's summertime! which means grilling season! what is better than some marinated and perfectly grilled shrimp? this recipe is super easy and packed full of flavor. it is also a great opportunity to use all those fresh herbs, if you've got a garden going. if not, you can always substitute with dried herbs [ratio 1:3].

the marinating process can be as little as 15 minutes, or up to 2 hours if you've got the time. I have also cheated in the past and used pre-seasoned shrimp that I bought from Kroger [their California garlic shrimp at the seafood counter is great!] don't be intimidated by the mango salsa either, it's quick and easy!

grilled shrimp + mango salsa

yields: 4 servings + 1 cup salsa              prep time: 15 minutes              cook time: 5 minutes


grilled shrimp

1 lb. raw, peeled & deveined shrimp

¼ cup olive oil, I like to use a citrus olive oil

2 Tbsp. freshly squeezed lemon juice

1 tsp. kosher salt

¼ tsp. freshly cracked black pepper

2 tsp. minced garlic

¼ cup freshly chopped oregano or 1 Tbsp. dried oregano

1 Tbsp. freshly chopped parsley

mango salsa

1 Tbsp. olive oil

1 ripe mango, peeled and diced

½ cup yellow onion, diced

1 tsp. freshly grated ginger

1 tsp. minced garlic

3 Tbsp. freshly squeezed orange juice, about half of an orange

1 tsp. light brown sugar

½ tsp. kosher salt

¼ tsp. freshly cracked black pepper

2 Tbsp. freshly chopped parsley

2 Tbsp. freshly chopped basil


  • In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic, oregano and parsley.

  • Pour into a plastic Ziploc bag, add the shrimp to the bag and seal. Toss to coat.

  • Marinate for at least 15 minutes or up to 2 hours in the refrigerator.

  • no longer than 2 hours as the acid from the lemon juice will start to cook the shrimp!

  • While the shrimp are marinating, prepare your salsa:

  • Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent.

  • Add the garlic and cook for 1 more minute.

  • Add the mangos; reduce the heat to low and cook for 10 more minutes.

  • Add the orange juice, brown sugar, salt and black pepper; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

  • Remove from the heat and stir in the parsley and basil.

  • Serve warm, at room temperature, or chilled.

  • Thread the marinated shrimp onto skewers.

  • If using wooden skewers, be sure to soak them in water beforehand so they don’t catch fire on the grill!

  • Heat the grill over medium high heat.

  • Place the skewers on the grill and cook for 2-3 minutes per side, or until shrimp are pink and opaque.

  • Serve over a bed of white rice with a dollop of the fresh mango salsa!

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