Aussie Shrimp on the Barbie With Mango Relish

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  • Yield: 8 servings
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For shrimp:

20 large shrimp, peeled and deveined

2 minced garlic cloves

1/4 cup olive oil

2 Tbs. minced shallots

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh thyme leaves

salt and pepper to taste 

salt and pepper to taste

For mango relish:

1 peeled, pitted and finely diced mango

2 Tbs. finely diced red onion

1 minced garlic clove

1 small Thai bird chile, seeded and minced

1 Tbs. sugar

2 Tbs. olive oil

salt and pepper 

salt and pepper


  1. SHRIMP: Soak 8 (4") bamboo skewers in water for 10 minutes to prevent burning. Preheat grill to medium heat. Combine all ingredients except shrimp and skewers in a small mixing bowl. Line shrimp up in vertical rows of five, all facing the same direction on a flat surface. Thread two wooden skewers, one at the head-end and one at the tail-end, through each row of five shrimp so you end up with a washboard-looking rectangle of skewered shrimp. Place shrimp on a platter and brush all over with garlic mixture. Place shrimp skewers on hot grill and cook 1-2 minutes per side. 
  2. MANGO RELISH: Heat olive oil in a small skillet over medium heat. Saute onion, garlic and chile pepper until soft and fragrant. Turn off heat and stir in sugar and diced mango. Season to taste with salt and pepper.