Recipe courtesy of Mary Sue Milliken and Susan Feniger

Skewered Shrimps with Mango Salsa

  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 4 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
Save Recipe


8 cloves of garlic, thinly sliced

2 cups olive oil

Juice of 2 limes, about 2 tablespoons

1 teaspoons salt

1/2 teaspoon pepper

2 pounds, 10 to 12 count shrimp, shelled

Mango Salsa:

2 ripe mangos

1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal

2 jalapenos, finely diced

1 bunch cilantro, leaves only, chopped

Juice of 2 limes, about 2 tablespoons

1 teaspoon salt


  1. In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
  2. Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
  3. Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Jumbo Shrimp Stuffed with Cilantro and Chiles

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Spicy Pineapple Glazed Shrimp Kabobs