Grilled Shrimp with Smooth Mango-Lime Vinaigrette

5

by: Dina






I have had some of my best meals at the beach, and I don’t mean in posh dining rooms with ocean views. I mean literally on the beach ...sitting at a plastic table under an awning while a couple cooks worked nearby on a hot grill. I’ve found these places, more like stalls than restaurants, along the coast of Mexico, Indonesia, and California; though I’m sure they are all over the tropics. The menu is usually scribbled on a chalkboard, and it doesn’t get much more complicated than whatever the local fishermen have brought in that day. The cooks grill the fish quickly, retaining juicy textures and ocean flavors while they turn out regional specialties like fish tacos with fresh salsa, seafood skewers with an herb sauce, and plump fillets with a squeeze of lemon.




ingredients

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serves: 4-6

32 large shrimp (about 1 1/2 pounds, peeled and deveined)

MARINADE:

1/4 cup canola oil

1 teaspoon kosher salt

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cayenne pepper

VINAIGRETTE:

1/2 cup roughly chopped ripe mango (about 1/2 mango)

1/4 cup canola oil

1/4 cup fresh cilantro leaves

1 whole scallion, root end trimmed

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

1 half-inch section fresh ginger, peeled and chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Grilled Shrimp with Smooth Mango-Lime Vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 4148

  • Total Fat: 83.3 g
  •     Saturated Fat: 8.4 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 6864.5 mg
  • Sodium: 31731.4 mg
  • Total Carbs: 57.1 g
  •     Dietary Fiber: 1 g
  •     Sugars: 3.8 g
  • Protein: 742.2 g
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preparation

1.  To make the marinade: In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for up to 1 hour.

2.  To make the vinaigrette: In a blender or food processor, combine the vinaigrette ingredients. Process for about 1 minute or until the texture is smooth and emulsified.

3.  Remove the shrimp from the bowl and discard the marinade. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve the shrimp warm with the vinaigrette.

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