GRILLED SHRIMP WITH PINEAPPLE AND MANGO
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
- Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 19.3 g, Cholesterol 115 mg, Fat 5.4 g, Fiber 2.6 g, Protein 13.7 g, SaturatedFat 0.9 g, Sodium 257.4 mg, Sugar 13.8 g
GRILLED CITRUS CHILI SHRIMP WITH MANGO PINEAPPLE SALSA
Grilled Citrus Chili Shrimp with Mango Pineapple Salsa is a quick and simple summer appetizer or just the right amount for a lovely dinner for two.
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 1h5m
Number Of Ingredients 18
Steps:
- Combine marinade ingredients and shrimp in a non-reactive dish or a zipper-top bag. Marinate in the refrigerator for 1 hour.
- Preheat grill. Grill shrimp 2-3 minutes per side or until firm and translucent, being careful not to overcook.
- Combine all ingredients in a small bowl. Serve with shrimp.
Nutrition Facts : ServingSize 1, Calories 326 kcal, Carbohydrate 28 g, Protein 25 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 183 mg, Sodium 944 mg, Fiber 4 g, Sugar 20 g, TransFat 1 g, UnsaturatedFat 12 g
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.
MANGO PINEAPPLE SHRIMP SALAD
With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 17m
Number Of Ingredients 11
Steps:
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED MANGO SRIRACHA SHRIMP
Grilled Mango Sriracha Shrimp - grilled shrimp drizzled with a mango sriracha sauce, Mexican Crema and black sesame seeds to garnish with chopped cilantro.
Provided by Kevin Is Cooking
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- For the sauce peel and seed the mangoes, toss them in a blender and add the sriracha sauce. Purée until smooth. Set aside.
- As the rice steams away start your grill. Skewer the shrimp, brush some olive oil on them, sprinkle salt and pepper on top and grill to your liking, 2-3 minutes each side.
- To plate, lay the shrimp on the rice and topped with a drizzle of the mango sriracha sauce, some cool Mexican Crema to counter the heat and sprinkle black sesame seeds to garnish with chopped cilantro.
Nutrition Facts : Calories 381 kcal, Carbohydrate 26 g, Protein 48 g, Fat 8 g, Cholesterol 587 mg, Sodium 1403 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
GRILLED SHRIMP AND PINEAPPLE KABOBS
Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.
Provided by gailanng
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
- If skewers are wooden, pre-soak approximately 30 minutes.
- Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
- Peel and devein shrimp.
- Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
- Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
- Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
- Serve kabobs with rice and boiled marmalade-soy sauce mixture.
GRILLED SHRIMP MANGO SALAD
Beautifully grilled with a Sweet and spicy barbecue marinade; Side Striped shrimp from Alaska make a gorgeous High-Fiber, Low-Sodium, Dairy-Free, Gluten-Free summer meal in Grilled Shrimp Mango Salad.
Provided by Diane Williams
Categories Appetizers And Party Food Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Whisk all the barbecue sauce ingredients together in a medium bowl.
- In a large bowl put the peeled and deveined shrimp
- Pour enough sauce to coat the shrimp when mixed together. Stir until shrimp is well coated. Cover and refrigerate 2 hours. Reserve the remaining sauce for basting.
- Prepare the salad by peeling the mangos, avocado and pineapple. Cut them into one inch or smaller chunks. Place in a large salad bowl.
- Cut the tomatoes and cucumbers into small bite sized chunks and place in the salad bowl with the other ingredients.
- Place corn cold into the salad bowl.
- Mix all the ingredients together until the mangos and pineapple chunks make a saucy coating over the other ingredients. Refrigerate covered.
- Boil the rice in the coconut milk and simmer for 20 minutes or until the rice is tender.
- Meanwhile heat the grill to medium heat (about 350 degrees) when heated grill the shrimp until opaque, about 2 minutes.
- Cool the shrimp and rice
- Lay the romaine leaves on a large plate
- Either add the rice directly into the salad and mix thoroughly, OR put the rice next to the salad and top it with some dipping barbecue sauce.
- Lay the shrimp on the salad. Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 30 grams fat, Fiber 9 grams fiber, Protein 14 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1063 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED SHRIMP WITH MANGO SALSA
Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.
Provided by Manami
Categories Mango
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Susan Springob
Categories Appetizer Quick & Easy Low Cal Pineapple Shrimp Summer Grill/Barbecue Bon Appétit South Carolina Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
- Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
- Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.
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- Whisk the cornstarch, onion powder, and garlic powder in a medium-sized bowl. Add the shrimp and toss to coat. Note: the batter will turn sticky.
- Next, make the stir fry sauce. Add the cornstarch to a measuring cup. Add a little of the pineapple juice and mix it into the cornstarch. Now add the rest of the juice and the remaining sauce ingredients.
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- In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
- When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
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- Marinate the shrimp in the marinade for 10-15 minutes. While shrimp marinates, peel and cut pineapple into cubes.
- Soak bamboo skewer sticks in water for about 30 minutes to avoid burning. If using metal skewers, ignore this step. While the shrimp is marinating fire up your grill.
- Thread in pineapple cubes, marinated shrimps alternatively. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process.
GRILLED CITRUS MANGO SHRIMP WITH MANGO AVOCADO SALSA
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- You can work on all three components at once since the quinoa needs soaking and rinsing, the salsa is chilled, and the shrimp marinates for 20 min.
- Start with soaking the quinoa, then rinse the water until it runs clear and then keep soaking while you prepare the salsa. This should take about 10 minutes.
- For the salsa, prep all the ingredients as stated in the list, mix in together in a large bowl and keep chilled until ready to use. If you want it milder use only one Fresno chile, if you want it spicier add more. Taste and season with salt and pepper how you like it. If you make this salsa a day ahead of time, add in the avocado right before serving.
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- In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.
- When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1/2 - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
- Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat until all the shrimp has been used.
GRILLED SHRIMP SKEWERS WITH PINEAPPLE SAUCE - JESSICA GAVIN
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- Add pineapple, pineapple juice, lime juice, coconut milk, cilantro, mint, and serrano pepper to a blender.
- If using wooden skewers, soak them in water for at least 10 minutes while you prepare the shrimp.
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