Description
This Mango Jalapeño BBQ Shrimp recipe is a vibrant and flavorful dish that combines the sweetness of ripe mango with the spicy kick of jalapeño peppers. Marinated in a zesty homemade BBQ sauce, these shrimp are grilled to perfection, making for a quick and impressive meal ideal for summer cookouts or easy weeknight dinners.
Ingredients
Scale
Mango Jalapeño BBQ Sauce
- 1 ripe mango, peeled and diced
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup ketchup
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Shrimp and Garnish
- 500 g (1 lb) large shrimp, peeled and deveined
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes to prevent burning)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Mango Jalapeño BBQ Sauce: In a blender or food processor, combine the diced mango, jalapeño peppers, olive oil, honey, lime juice, ketchup, soy sauce, minced garlic, ground cumin, and smoked paprika. Blend until smooth. Season with salt and pepper to taste, then set aside.
- Marinate the Shrimp: Place the peeled and deveined shrimp in a resealable plastic bag or shallow dish. Pour about half of the prepared mango jalapeño BBQ sauce over the shrimp, making sure they are evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for a quick sear and perfect grilling of the shrimp.
- Grill the Shrimp: Thread the marinated shrimp onto soaked wooden or metal skewers. Place the skewers on the preheated grill and cook for 2-3 minutes on each side, or until the shrimp turn opaque with a slight char, being careful not to overcook them.
- Baste and Serve: During the last minute of grilling, brush the shrimp with the reserved half of the mango jalapeño BBQ sauce for an extra layer of flavor. Remove the shrimp from the grill and serve garnished with fresh chopped cilantro and lime wedges for squeezing over.
Notes
- Adjust the amount of jalapeño peppers depending on your spice tolerance.
- If you don’t have a grill, shrimp can be cooked on a grill pan or under the broiler as an alternative.
- Soaking wooden skewers for at least 30 minutes prevents them from burning on the grill.
- The remaining BBQ sauce makes a great dipping sauce or marinade for other grilled proteins.
- For a gluten-free option, use tamari instead of soy sauce.
