Grilled Shrimp with Mango Salsa

Serves: 6Hands-on: 35 minutesTotal: 13 hours 5 minutesDifficulty: Easy

Serves: 6


  • 1 cup olive oil
  • 8 cloves garlic, chopped
  • Juice of 3 limes, plus wedges for serving
  • 1 tsp. salt, divided
  • 1⁄2 tsp. freshly ground black pepper
  • 2 lbs. large shrimp
  • 2 ripe mangoes
  • 6 green onions, thinly sliced
  • 2 fresh jalapeño peppers, seeded and minced
  • 1⁄2 cup cilantro, chopped


  • Sauté the garlic in the olive oil until soft (3 to 5 minutes). Remove from heat. Pour into a shallow glass dish and set aside to cool. Stir in the juice of 2 limes, 1⁄2 teaspoon salt, and pepper.
  • Thread shrimp onto bamboo skewers and place in olive oil mixture. Cover and let marinate in the refrigerator for up to 12 hours. Turn the skewers occasionally to coat evenly.
  • Peel mangoes, remove pits, and dice into 1⁄4-inch cubes. Place in a mixing bowl. Stir in the green onions, jalapeños, cilantro, juice of 1 lime, and 1⁄2 teaspoon salt. Cover and refrigerate for at least 30 minutes before serving.
  • Grill shrimp kebabs about 3 inches from the heat source for about 3 minutes per side. They will be pink and opaque when fully cooked. Serve with mango salsa and lime wedges.