Chipotle Lime Grilled Shrimp with Mango

Chipotle Lime Grilled Shrimp with Mango

Smoky chipotle and bright lime glaze shrimp that cook in minutes on a hot grill.

Total 1 hr Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Jumbo shrimp marinate briefly in a chipotle-lime mixture, then char quickly over high heat and get tossed with juicy mango for a sweet-smoky contrast. The dish comes together fast, making it suited for weeknight dinners or warm-weather entertaining, and pairs well with rice or tortillas.

Ingredients

  • 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • 2 tablespoons chipotle chiles in adobo sauce, minced
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 ripe mango, peeled and diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges, for serving

Method

  1. In a medium bowl, whisk together the olive oil, lime juice, lime zest, minced chipotle, garlic, honey, cumin, salt, and pepper.

  2. Add the shrimp to the bowl and toss to coat evenly. Cover and marinate in the refrigerator.

  3. Preheat a grill or grill pan to high heat and lightly oil the grates.

  4. Thread the shrimp onto skewers, piercing through the head and tail ends, and discard the used marinade.

  5. Grill the shrimp skewers for 2 to 3 minutes per side, until opaque and lightly charred with pink-orange color.

  6. Transfer the grilled shrimp to a serving platter and scatter the diced mango and cilantro over the top.

  7. Serve immediately with lime wedges on the side.

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    Chipotle Lime Grilled Shrimp with Mango

    Jumbo shrimp marinate briefly in a chipotle-lime mixture, then char quickly over high heat and get tossed with juicy mango for a sweet-smoky contrast. The dish comes together fast, making it suited for weeknight dinners or warm-weather entertaining, and pairs well with rice or tortillas.

    1 hr 4 servings 265 cal

    Ingredients

    • 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
    • 3 tablespoons olive oil
    • 2 tablespoons lime juice, freshly squeezed
    • 1 teaspoon lime zest
    • 2 tablespoons chipotle chiles in adobo sauce, minced
    • 2 cloves garlic, minced
    • 1 teaspoon honey
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 ripe mango, peeled and diced
    • 2 tablespoons fresh cilantro, chopped
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a medium bowl, whisk together the olive oil, lime juice, lime zest, minced chipotle, garlic, honey, cumin, salt, and pepper.

    2. 2

      Add the shrimp to the bowl and toss to coat evenly. Cover and marinate in the refrigerator.

    3. 3

      Preheat a grill or grill pan to high heat and lightly oil the grates.

    4. 4

      Thread the shrimp onto skewers, piercing through the head and tail ends, and discard the used marinade.

    5. 5

      Grill the shrimp skewers for 2 to 3 minutes per side, until opaque and lightly charred with pink-orange color.

    6. 6

      Transfer the grilled shrimp to a serving platter and scatter the diced mango and cilantro over the top.

    7. 7

      Serve immediately with lime wedges on the side.