Grilled Shrimp With Mango And Jalapeno Salsa Food

GRILLED SHRIMP SALSA

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

GRILLED SHRIMP WITH MANGO AND JALAPENO SALSA

Steps:

• To remove the flesh from the pit using a sharp knife with the fruit standing on end cut down from just off center, filleting the flesh off in one large half.
• Repeat on the other side. Remove the skin and cut the fruit into ¼ inch cubes, place in a bowl. There will be some remaining fruit left on the pit squeeze the juice out and catch it in the bowl.
• Finely dice the Jalapeños seeds and all, set aside. Add as much Jalepeño as needed to achieve the right amount of heat for you. Remember that as it sits and the flavors mingle the spiciness will become more pronounced.
• Juice the limes and add to mango.
• Season salsa with a little salt, pepper and if needed a pinch of sugar.
• Dice the red onion and soak in ice water for 10 minutes.
• Drain and set aside.
• Wash and pick basil leaves, dry and set aside.
• Grill shrimp over moderately hot fire for a couple of minutes on each side until just done.
• As the shrimp is cooking mix the red onion and basil leaves into salsa.
• Spoon the salsa onto plates and arrange shrimp.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Wooden skewers, soaked in water for 30 minutes
• Preheat oven to 350 degrees F.
• For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

SHRIMP AND MANGO TACOS

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Dissolve the brown sugar in the lime juice.
• Stir in red chili, scallion, cilantro, and mint.
• Add mangoes and gently toss mixture. Set aside.
• Whisk oil, jalapeno, cumin, & salt together in medium-sized bowl.
• Add shrimp and toss to coat. If using skewers, thread shrimp (through head and mid section of each shrimp forming a stiff, secure C on the skewer) on pre-soaked skewers (wooden skewers must be soaked in water before being grilled with to prevent them from burning or catching on fire).
• Grill shrimp, turning occasionally, until just cooked through, about 4 minutes. There will be some light charring as well from the marinade.
• For no fuss serving, just toss the shrimp into the mango salsa and dish out!
• It's great while shrimp is warm & mango salsa is room temp or served later cold. Simple and amazing!

JALAPENO MANGO SHRIMP

Steps:

• Preheat an outdoor grill or grill pan to medium-high heat. In a large bowl, whisk together the jalapeño, olive oil, cumin and 1/2 teaspoon salt.
• Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2 to 3 minutes per side; let cool. Halve the shrimp lengthwise.
• In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro; toss and season with salt.
• Add the shrimp and toss.

GRILLED SHRIMP WITH EASY MANGO SALSA

Steps:

• Preheat oven to 350 degrees.
• For mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside.
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• MAKE THE SALSA:.
• Combine all ingredients in a bowl.
• Set aside, so they can marry.
• TO MAKE THE SHRIMP:.
• Rinse and drain shrimp; pat dry with paper towels.
• In a bowl, combine shrimp, soy sauce and orange juice.
• Let stand 10 minutes.
• Meanwhile, prepare a grill, oiling the grill rack.
• Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
• Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
• When finished grilling, remove from skewers and place on a serving platter.