I can eat seafood every day and not get sick of it. Beef and pork I will quickly get tired of but seafood? Never. It's so easy to prepare and requires half the amount of cooking time. These mango bbq shrimp skewers are a great example of that. Marinate the shrimp, cook, and serve with sauce. Easy peasy. The best part? You get to eat it on a stick (because everything is just better on a stick!).
Mango BBQ Shrimp Skewers
- 2 lb shrimp peeled, deveined
- ⅓ cup mango chutney
- ⅓ cup ketchup
- ¼ cup apple cider vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 tablespoon honey
- 1 tablespoon soy sauce
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- pinch of red pepper flakes
- 1 mango peeled, cut into large chunks
- 1 medium red onion peeled, cut into large chunks
- cilantro for garnish
- fresh lime wedges optional
- Preheat grill to 400 degrees F.
- Marinade the shrimp. Whisk together ⅓ cup mango chutney with ⅓ cup ketchup, ¼ cup apple cider vinegar, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoon honey, 1 tablespoon soy sauce, ½ teaspoon turmeric, ½ teaspoon black pepper, and a pinch of red pepper flakes. Reserve ½ of the sauce and set aside. Pour the remaining sauce over the shrimp and marinate for 30 minutes.
- Simmer the reserved sauce with 2 tablespoon brown sugar in a medium saucepot over medium heat. Cook for 5 minutes or until slightly thickened.
- Skewer the shrimp with fresh mango and red onion. Grill the shrimp, basting it with the reduced sauce as it cooks. Flip the skewer over and continue to baste with the sauce until the shrimp is cooked. Remove from heat. Garnish the skewers with chopped cilantro and serve with lime wedges.
**Helpful tips and common mistakes
I'm a bit particular about bbq sauces. A lot of them have too much sugar or just don't taste that great so I like to make my own. This mango bbq sauce is different but it still has some key players like ketchup, vinegar, and honey. Add some mango chutney and spices you have an Asian influenced sauce.
Set aside ½ of the sauce and use the remaining half to marinate the shrimp. Since we're using seafood, you only need to marinate it for 30 minutes. However, if you're using chicken, pork, or beef, increase the time to 1 hour.
Thread the shrimp on skewers with fresh mango and red onion and prepare the grill. If you're using wooden skewers, soak the skewers in water for at least 30 minutes before using to prevent them from burning. You can also cook these mango bbq shrimp skewers in the oven.
Simmer the reserved sauce with just a touch of sugar until slightly thick and use it to baste the shrimp while it's on the grill. The sauce will caramelize and amplify the flavor - just what we want!
Garnish the shrimp skewers with chopped cilantro and squeeze some fresh lime juice for a little brightness.
This meal came together in no time and can I just say, it is the perfect summer dish! Serve these skewers with twice baked miso sweet potatoes for a complete meal!
For more shrimp inspiration check out this shrimp and chorizo jambalaya pasta!