Description
This vibrant Mango Jalapeño BBQ Shrimp recipe combines sweet, spicy, and smoky flavors to create an irresistible summer dish. Marinated in a homemade mango jalapeño BBQ sauce, the shrimp are quickly grilled to perfection, making for a deliciously tangy and juicy meal that’s great for gatherings or a quick weeknight dinner.
Ingredients
Scale
Sauce Ingredients
- 1 ripe mango, peeled and diced
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup ketchup
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Shrimp and Garnish
- 500 g (1 lb) large shrimp, peeled and deveined
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes to prevent burning)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Mango Jalapeño BBQ Sauce: In a blender or food processor, combine the diced mango, jalapeño peppers, olive oil, honey, lime juice, ketchup, soy sauce, minced garlic, ground cumin, and smoked paprika. Blend until smooth. Season with salt and pepper to taste.
- Marinate the Shrimp: Place the peeled and deveined shrimp in a resealable plastic bag or shallow dish. Pour about half of the prepared mango jalapeño BBQ sauce over the shrimp, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Grill: Preheat your grill to medium-high heat, ensuring it is clean and well-oiled to prevent sticking.
- Grill the Shrimp: Thread the marinated shrimp onto the soaked skewers. Place the skewers on the preheated grill and cook for 2-3 minutes on each side, or until the shrimp turn opaque and develop a nice char. Avoid overcooking to maintain a juicy texture.
- Baste and Serve: During the last minute of grilling, brush the shrimp generously with the reserved mango jalapeño BBQ sauce for an extra layer of flavor. Remove the skewers from the grill and garnish with freshly chopped cilantro and lime wedges before serving.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- You can adjust the number of jalapeños based on your preferred spice level.
- Serve with a side of rice or a fresh salad for a complete meal.
- The leftover BBQ sauce makes a great dipping sauce or can be used as a glaze for other grilled dishes.
- If you don’t have a grill, shrimp can also be cooked on a stovetop grill pan or broiled in the oven.
