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Grilled Shrimp with Mango Radish Salsa


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Rate this recipe 4.3/5 (30 Votes)


  • Grilled Shrimp:
  • 1 pound large or medium shrimp, shelled and deveined
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Mango Radish Salsa (recipe follows)
  • 8 tortillas, warmed for serving
  • Mango Radish Salsa:
  • 2 mangoes, peeled and diced
  • 5 red radishes, finely diced or sliced
  • 1/2 cucumber, peeled, seeded, and finely diced
  • 1/2 red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeno, seeded and finely diced
  • 2 tablespoons fresh lime juice



Step 1

For shrimp:
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 375°F. Soak 8 bamboo skewers in water for 30 minutes.

Meanwhile, in a medium bowl, toss the shrimp with the lime juice, olive oil, and salt. Set aside at room temperature for about 20 minutes while the grill is heating.

Thread 4 shrimp onto each bamboo skewer, piercing through both ends of each shrimp. Clean the grill grids with a wire grill brush. Oil the hot grids with a wad of paper towels soaked in canola oil.

Place the skewers on the grill and cook the shrimp for 2 minutes on each side, or just until evenly pink. Push the shrimp off the skewers onto a plate. Serve at once with the mango salsa and warm tortillas.

Makes 8 appetizer servings or 4 main-course servings

For Salsa:
In a medium bowl, gently combine all the ingredients together. This salsa is best served the day it is made.

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