Recipe courtesy of Barbara Smith

Shrimp and Plantains on Skewers with Mango Mayonnaise

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  • Total: 4 hr 35 min
  • Prep: 4 hr 20 min
  • Cook: 15 min
  • Yield: 18 skewers
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2 pounds medium size shrimp (about 36) peeled and deveined

1 recipe marinade, recipe follows

Vegetable oil

3 large ripe yellow plantains, peeled, each cut into 12 slices

Mango Mayonnaise, recipe follows


2 tablespoons sesame oil

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

2 teaspoons honey

1/4 cup minced scallions

1 tablespoon grated fresh ginger

1 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Few drops hot pepper sauce

Mango Mayonnaise:

1 cup mayonnaise

1/2 cup mango puree (fresh or frozen, thawed)

1/4 cup sour cream

2 tablespoons fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground black pepper


  1. Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 6 hours in the refrigerator. Preheat the broiler.
  2. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool.
  3. Heat just enough oil to cover the bottom of a large skillet and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool.
  4. Thread 2 shrimp and 2 plantain slices onto each small skewer and serve with Mango Mayonnaise as a dipping sauce.


  1. Mix the marinade ingredients together in a small bowl.

Mango Mayonnaise:

Yield: About 1 1/2 cups
  1. Stir together all the ingredients in a medium-size bowl. Cover and chill until needed.