Barbecued Mango Shrimp

Cook them in minutes, and watch them disappear in seconds.

If you love shrimp, this recipe will quickly be your go-to for the grill – with a mojito in hand, preferably.

Mango, sesame, and lemon come together to create a sweet, sticky coating, which adds to the delicious charred flavors from the BBQ. Add hot paprika, ginger and robust olive oil to round out the flavor profile and you'll have a show-stopping combo that transports you to a Thai beach.

This recipe is the perfect way to take advantage of your grill before the weather turns too chilly, so go ahead and call a few of your favorite friends and plan a BBQ.

TIP: If you have time, marinate the shrimps one day ahead. They'll be even juicier.

Barbecued Mango Shrimp

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Servings

5

Prep Time

80 minutes

Cook Time

6 minutes

Ingredients

• 1 mango peeled and cubed
  

• 2 tablespoons kyoord olive oil
  

• Juice from one lemon or lime
  

• Small piece peeled ginger (about 2 inches)
  

• 1 large clove garlic, minced
  

• ¼ teaspoon hot paprika or chilli powder
  

• Salt and pepper
  

• 18 large shrimp peeled and deveined, tails intact
  

• Extra kyoord olive oil, to serve
  

• Roasted sesame seeds, to serve
  

• Lemon wedges, to serve
  

Directions

1. Combine mango, oil, citrus juice, ginger, garlic, and spices in a blender and blend until smooth. Transfer to a non-reactive container, add shrimps and toss to coat. Refrigerate for 1-hour minimum, or overnight to marinate.
   

2. Preheat a grill to medium-high. Thread shrimps onto skewers, keeping them straight, then grill, turning once, until charred and just cooked through (2-3 minutes per side). Remove skewers and transfer shrimps to a platter. Drizzle with olive oil, sprinkle with sesame seeds. Serve with lemon wedges.