Grilled Shrimp with Mango Salsa
- 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
- 24 large shrimp, peeled and deveined
- Olive oil cooking spray
- 1 (8-ounce) bag shredded coconut
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.
More Recipes and Ideas:
Poached Cajun Shrimp, Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes, Shrimp and Andouille Gratin, Easy Appetizer Recipes, Shrimp Cocktail Recipes, Shrimp Salad Recipes, Artichoke Appetizer Recipes, Antipasti Recipes, Chicken Wing Recipes