Description
This vibrant Mango Jalapeño BBQ Shrimp recipe combines sweet, spicy, and tangy flavors with succulent grilled shrimp, making it a perfect dish for summer cookouts or any flavorful meal.
Ingredients
Scale
BBQ Sauce
- 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
- 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)
To Garnish
- 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, cumin, and smoked paprika. Blend until smooth. Season with salt and pepper to taste.
- Marinate the Shrimp: Place the shrimp in a resealable plastic bag or shallow dish. Pour about half of the mango jalapeño BBQ sauce over the shrimp, ensuring they are well coated. Reserve the remaining sauce for basting and serving. Seal the bag or cover the dish, and refrigerate for at least 30 minutes.
- Prepare the Grill: Preheat your grill to medium-high heat to ensure a good sear and proper cooking temperature.
- Grill the Shrimp: Thread the marinated shrimp onto skewers. Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn opaque and develop a nice char. Avoid overcooking to keep them tender.
- Baste and Serve: During the last minute of grilling, brush the shrimp with the reserved mango jalapeño BBQ sauce. Remove from the grill and garnish with fresh cilantro and lime wedges before serving.
Notes
- Adjust the number of jalapeños to control the spice level of the BBQ sauce.
- Soaking wooden skewers prevents them from burning on the grill.
- Use tamari instead of soy sauce for a gluten-free option.
- Serve with rice, grilled vegetables, or a fresh salad for a complete meal.
- Ensure shrimp are not overcooked to retain juiciness and tenderness.
