Grilled Shrimp & Mango Skewers Recipe

Introduction

Grilled Shrimp & Mango Skewers offer a delightful combination of smoky, spicy shrimp paired with sweet, juicy mango. This vibrant dish is perfect for outdoor barbecues or a quick weeknight dinner that feels special and fresh.

Ingredients

• 1 1/2 lb. jumbo shrimp, peeled, deveined, tails on
• Kosher salt
• 1/4 cup store-bought mild jerk sauce
• 1/4 cup store-bought mango chutney
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. vinegar-based BBQ sauce
• 1 large mango, peeled, cut into 1-inch pieces
• 3 scallions, cut into 1-inch pieces
• 2 tbsp. neutral oil, plus more for grill
• 2 tbsp. coarsely chopped fresh cilantro
• 10 (8-inch) skewers

Instructions

1. Step 1: Pat the shrimp dry with paper towels and place them in a large bowl. Season with 1 teaspoon kosher salt, then add the jerk sauce. Toss everything to coat the shrimp well. Cover with a lid or plastic wrap and refrigerate for at least 10 minutes and up to 1 hour to marinate.
2. Step 2: In a small bowl, whisk together the mango chutney, soy sauce, and vinegar-based BBQ sauce. In a separate medium bowl, season the mango pieces with 1/4 teaspoon salt and gently toss to combine.
3. Step 3: Assemble the skewers by threading a shrimp first, followed by a mango piece, then one or two scallion pieces. Repeat this pattern until the skewer is full, ending with a shrimp on the tip. Drizzle the prepared skewers with 2 tablespoons of neutral oil.
4. Step 4: Preheat a grill to medium heat (about 5 minutes) or heat a grill pan over medium heat. Clean the grates or pan and grease them lightly with oil to prevent sticking.
5. Step 5: Grill the skewers in batches, turning occasionally, and brush with the chutney-BBQ sauce mixture halfway through cooking. Grill until the shrimp turn pink and are cooked through, about 2 to 3 minutes per side.
6. Step 6: Transfer the cooked skewers to a platter. Brush with any remaining sauce and sprinkle with coarsely chopped fresh cilantro before serving.

Tips & Variations

• Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning on the grill.
• For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the jerk marinade.
• Substitute scallions with chunks of bell pepper or red onion for added variety and flavor.
• If fresh mango isn’t available, frozen mango chunks can be used but thaw and drain well before skewering.

Storage

Store leftover grilled shrimp skewers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them briefly in a skillet over medium heat or under the broiler for a few minutes until heated through. Avoid microwaving to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these skewers ahead of time?

Yes, you can marinate the shrimp and assemble skewers a few hours ahead. Keep them refrigerated and covered until ready to grill.

What if I don’t have a grill?

Use a grill pan or broiler to cook the skewers indoors. Just watch closely to prevent burning and cook until shrimp are opaque and pink.

Grilled Shrimp & Mango Skewers Recipe

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4.7 from 106 reviews

These Grilled Shrimp & Mango Skewers combine the smoky char of grilled shrimp with the sweet, tropical flavor of fresh mango, enhanced by a vibrant jerk marinade and a tangy mango chutney BBQ glaze. Perfect for a quick and flavorful summer meal or appetizer that balances savory, sweet, and spicy notes.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10 skewers (serves 4-6) 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Caribbean
• Diet: Halal

Ingredients

Scale 1x2x3x

Shrimp Marinade and Skewers

• 1 1/2 lb. jumbo shrimp, peeled, deveined, tails on
• Kosher salt, 1 tsp. plus 1/4 tsp.
• 1/4 cup store-bought mild jerk sauce
• 10 (8″) skewers
• 2 tbsp. neutral oil, plus more for grill
• 1 large mango, peeled, cut into 1-inch pieces
• 3 scallions, cut into 1-inch pieces
• 2 tbsp. coarsely chopped fresh cilantro

Sauce

• 1/4 cup store-bought mango chutney
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. vinegar-based BBQ sauce

Instructions

1. Marinate the Shrimp: Pat the shrimp dry and place them in a large bowl. Season with 1 teaspoon kosher salt and add the mild jerk sauce. Toss the shrimp to coat evenly. Cover with plastic wrap or a lid and refrigerate for at least 10 minutes and up to 1 hour to let the flavors meld.
2. Prepare the Glaze and Mango: In a small bowl, combine the mango chutney, reduced-sodium soy sauce, and vinegar-based BBQ sauce to create a flavorful glaze. In a separate medium bowl, season the mango pieces with 1/4 teaspoon kosher salt and gently toss to enhance the sweetness and balance the flavors.
3. Assemble the Skewers: Thread the shrimp, mango pieces, and scallions alternately onto each skewer, starting and ending with a shrimp. This layering ensures a balanced bite of sweet, savory, and spicy flavors. Drizzle the assembled skewers with 2 tablespoons of neutral oil to prevent sticking and add moisture for grilling.
4. Preheat the Grill or Grill Pan: Prepare your grill for medium heat by preheating it for about 5 minutes. Alternatively, heat a grill pan over medium heat on your stovetop. Make sure to clean the grill grates or pan surface thoroughly and brush with oil to prevent the skewers from sticking.
5. Grill the Skewers: Place the skewers on the grill or grill pan in batches, ensuring they are not overcrowded. Grill for 2 to 3 minutes per side, brushing them halfway through with the mango chutney BBQ glaze to develop a caramelized, flavorful coating. Cook until the shrimp turn pink and are just cooked through.
6. Serve: Transfer the skewers to a serving platter. Brush with any remaining glaze and sprinkle with coarsely chopped fresh cilantro for a burst of herbaceous freshness and color. Serve immediately while warm and juicy.

Notes

• Soak wooden skewers in water for 30 minutes before using to prevent burning on the grill.
• Use fresh mango that is ripe but firm to prevent too much softness on the skewer.
• If fresh mango is not available, canned mango chunks can be a substitute, drained well.
• Adjust the amount of jerk sauce depending on your spice preference; mild jerk sauce is suggested for balance.
• Make sure to oil the grill grates thoroughly to avoid sticking.
• These skewers can also be cooked under a broiler or on a grill pan if an outdoor grill is not available.

Keywords: Grilled shrimp skewers, mango shrimp skewers, jerk shrimp, summer BBQ recipes, tropical shrimp recipe, mango chutney glaze