Recipe courtesy of Sandra Lee

Grilled Shrimp with Mango Salsa

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 8 servings


Mango Salsa:



  1. Wooden skewers, soaked in water for 30 minutes
  2. Preheat oven to 350 degrees F.
  3. For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
  4. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
  5. Spear 3 shrimp on each bamboo skewer.
  6. 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.
  7. Place salsa in a decorative bowl and serve with shrimp skewers immediately.