Grilled Shrimp with Mango Salsa

The fresh, light grilled shrimp dish offers a generous 16 grams of protein and only 9 carbs.

For more Cinco de Mayo recipes: Healthier Cinco de Mayo Menu


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

Grilled Shrimp with Mango Salsa

If using bamboo skewers, be sure to soak them in water for 30 minutes before using, to avoid burning. Or sauté shrimp on the stovetop in a large skillet with a very small amount of oil. Serve on Cilantro-Lime “Rice,” or atop a bed of fresh or lightly wilted spinach or other greens.



  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g