Grilled Honey Lime Mango Glazed Shrimp

Happy Wednesday! For Humpday today, you get food on a stick. Lately I am totally partial to grilled food on a stick and it’s not even Summer yet. Almost everytime we entertain lately I have been heading out to the grill with things like Garlic Mustard Maple Chili Beef Skewers and versions of Holy Yum Chicken.

And I even make this favorite (and very delicious!!) Grilled Shrimp with Coconut Compound Butter . But sometimes you gotta switch it up, which leads me to this amazing Grilled Honey Lime Mango Shrimp. I have had a bunch of fragrant ripe mangos just hanging out on my counter top and I had to put them to good use! I was going to make mango chutney, but I switched it up and turned it into this sweet and tart and slightly spicy glaze and dipping sauce. It really made these grilled shrimp sing with flavor and aren’t they pretty!?

While this is easy and fast enough for a week night, to me that it makes it all the more appealing for entertaining. You can make the sauce ahead of time, there is minimal marination time (like you could just be getting other things ready while the shrimp is busy getting tasty) and then you just throw em on the Barbie for a few minutes and voila!

I would serve these with Lemony Verde Quinoa Salad and you have the perfect healthy meal!

Grilled Honey Lime Mango Glazed Shrimp

Author: Heather Christo

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

1 pound large shrimp, peeled and deveined (but keep the tails)
For the mango sauce:
2 tablespoons coconut oil
½ yellow onion, chopped
pinch of red pepper flakes
1 large mango, peeled and pitted and diced
2 tablespoons honey
2 tablespoons fresh squeezed lime juice
kosher salt
zest from 1 lime

Instructions

Preheat the grill to high and skewer the shrimp, 3-4 per shrimp per skewer.
For the Honey Lime Mango Sauce:
In a sauce pan over medium heat, melt the coconut oil and add the onions. Cook over medium heat, stirring often until softened, 3 minutes. Add the red pepper and continue to cook and stir, another 5 minutes. Add the mango and 2 tablespoons of water and cook over medium low heat for about 10-15 minutes until the mango is very soft. If you need to add a little more water during that time to keep the pan from drying out, do so. Add the honey and the lime and cook another minute. Transfer to a blender and puree until smooth and season to taste with kosher salt.
Using half the sauce, marinate the shrimp in the sauce for 15 minutes.
Lower the heat on the grill to medium and grill the shrimp over medium heat, about 2 minutes on each side, or until they are just opaque.
When they are done cooking, spread a little more sauce over the top of the shrimp skewers and sprinkle with lime zest. Serve hot with the extra mango sauce for dipping.

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