Grilled Shrimp with Mango Salsa

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


  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.
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