Description
This vibrant Mango Jalapeño BBQ Shrimp recipe features juicy shrimp marinated in a sweet and spicy mango jalapeño sauce, grilled to perfection and finished with fresh cilantro and lime. Perfect for a quick and flavorful meal that balances sweetness, heat, and tang.
Ingredients
Scale
Mango Jalapeño BBQ Sauce
- 1 ripe mango, peeled and diced
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup ketchup
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Shrimp
- 500 g (1 lb) large shrimp, peeled and deveined
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes to prevent burning)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Mango Jalapeño BBQ Sauce: In a blender or food processor, combine the diced mango, jalapeño peppers, olive oil, honey, lime juice, ketchup, soy sauce, minced garlic, cumin, and smoked paprika. Blend until smooth. Season with salt and pepper to taste.
- Marinate the Shrimp: Place the shrimp in a resealable plastic bag or shallow dish. Pour about half of the mango jalapeño BBQ sauce over the shrimp, ensuring they are well coated. Reserve the remaining sauce for basting and serving. Seal the bag or cover the dish, and refrigerate for at least 30 minutes.
- Prepare the Grill: Preheat your grill to medium-high heat, ensuring it is clean and oiled to prevent sticking.
- Grill the Shrimp: Thread the marinated shrimp onto skewers. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn opaque and develop a nice char. Be careful not to overcook as shrimp cook quickly.
- Baste and Serve: During the last minute of grilling, brush the shrimp with the reserved mango jalapeño BBQ sauce to enhance the flavor and moisture. Remove the skewers from the grill and garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Adjust jalapeño quantity to control the heat level according to your preference.
- Any leftover sauce can be served as a dipping sauce or stored in the refrigerator for up to 3 days.
- Ensure shrimp are cooked just until opaque to avoid toughness.
