Mango Shrimp Skewers
Servings 4
Ingredients
- 1 pound extra large shrimp peeled, deveined
- ⅓ cup mango chutney
- ⅓ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespooons honey
- 1 tablespooon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- pinch of red pepper flakes
- 2 tablespoons brown sugar
- 1 large mango peeled, cut into medium chunks
- 1 medium red onion peeled, cut into medium chunks
- 1 tablespoon chopped cilantro
- fresh lime wedges optional
Instructions
- Preheat grill to 400 degrees F.
- Marinate the shrimp. Whisk together mango chutney with ketchup, apple cider vinegar, honey, soy sauce, garlic, ginger, turmeric, black pepper, and a pinch of red pepper flakes. Reserve ½ of the sauce and set it aside. Pour the remaining sauce over the shrimp and let sit for 30 minutes.
- Add reserved sauce and 2 tablespoons of brown sugar to a medium saucepot. Bring to a simmer over medium heat and cook for 3-4 minutes or until slightly thickened. Let cool slightly.
- Thread shrimp, mango, and red onion onto skewers, alternating shrimp with fruit and vegetables. Lay skewers on the grill and baste with reduced sauce. 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, if desired.
Notes
Buy extra-large shrimp or jumbo shrimp (16-20 count per pound) to avoid overcooking the shrimp.
You can cook the skewers in the oven at 425 degrees F or under the broiler for 8-10 minutes, basting the skewers with sauce halfway through cooking.
