Grilled Shrimp With Mango Salad

Course : Grilling
Serves: 4
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2 medium mangoes firm -- not-quite-ripe
2 tablespoons thinly sliced shallots
6 tablespoons lime juice
3 tablespoons Asian fish sauce -- (nam pla or nuoc mam)
1 teaspoon sugar
1/2 teaspoon minced garlic
1 teaspoon minced serrano chili
1 pound shrimp
2 cups watercress sprigs -- washed
1/2 cup fresh mint leaves -- washed

Preparation / Directions:

With a sharp knife, cut peel from mangoes. Coarsely shred mangoes by sliding them across a hand shredder. In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili. Add shredded mangoes, mix and set aside. Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions. Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating around skewer). Repeat with remaining shrimp. Place shrimp on a grill (med-hot) (if using gas grill close lid). Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part, about 6 minutes. With a slotted spoon, mound mango salad on a platter or 4 plates. Lay shrimp on salad, surround with watercress, and scatter with mint. Then evenly pour remaining dressing over the shrimp.

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