Grilled Shrimp with Mango Salsa Recipe


For more Cinco de Mayo recipes: Cinco de Mayo Spa Cuisine 

Grilled Shrimp with Mango Salsa Recipe image

Food photography by Pornchai Mittongtare
Food styling by Jeanne Kelley
Prop styling by Robin Turk

  • 8Servings


  • 2 lbs. large shrimp, shelled and deveined
  • 1/4 cup olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 2 cups fresh or thawed frozen mango cubes (about 2 large mangoes)
  • 1 medium serrano chili, seeded and minced
  • 1 small red bell pepper
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/2 fresh lime


  1. Combine shrimp, olive oil, cumin, and red pepper flakes in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.
  2. In medium bowl, combine mango, Serrano chili, bell pepper, onion, cilantro, and lime. Stir to mix well, and season to taste with salt and pepper. Let stand 20-30 minutes to allow flavors to blend. Salsa can be made ahead of time, up to 24 hours in advance.
  3. Preheat grill to medium and lightly oil racks. Thread shrimp on skewers, and grill 4-5 minutes, turning once, until just cooked through and opaque.
  4. To serve, arrange shrimp on bed of greens. Top with mango salsa, and serve immediately.

Nutrition Information

  • Calories: 170
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 145 mg
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 640 mg
  • Sugar Content: 6 g
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