Mango Salad with Grilled Shrimp Recipe

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1 vote | 3657 views

Adapted from Mnemba Island Lodge
epicurious cookbook

Servings: 4


Cost per serving $0.95 view details
  • For mango salad
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 medium shallot, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 2 firm-ripe mangoes, pitted, peeled, and thinly sliced
  • For shrimp
  • 16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 medium fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Accompaniment: lime wedges
  • Special equipment: 16 (8-inch) wooden skewers (optional)


  1. Make mango salad:
  2. Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  3. Grill shrimp:
  4. Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  5. Prepare grill.
  6. 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.
  7. Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 49g
Recipe makes 4 servings
Calories 118  
Calories from Fat 66 56%
Total Fat 7.47g 9%
Saturated Fat 0.6g 2%
Trans Fat 0.18g  
Cholesterol 36mg 12%
Sodium 331mg 14%
Potassium 91mg 3%
Total Carbs 8.19g 2%
Dietary Fiber 0.2g 1%
Sugars 6.83g 5%
Protein 5.16g 8%
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