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
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
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.
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.