Grilled Shrimp with Mango Salsa

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Mango Salsa:
  • 2 (4-ounce) tropical fruit cups, drained (about 1 cup)
  • 1 tablespoon fresh cilantro leaves, finely chopped
  • 1 scallion, finely chopped
  • 1/2 lime, juiced
  • 1 small jalapeno, ribs removed, seeded and minced
  • Kosher salt
  • Shrimp:
  • 24 large shrimp, peeled and deveined
  • Olive oil cooking spray
  • 1 (8-ounce) bag shredded coconut
Directions

Wooden skewers, soaked in water for 30 minutes

Preheat oven to 350 degrees F.

For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.

For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside

Spear 3 shrimp on each bamboo skewer.

Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.

Place salsa in a decorative bowl and serve with shrimp skewers immediately.


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