Best Grilled Shrimp With Mango Lime And Radish Salsa Recipes

Grilled Shrimp with Mango Radish Salsa Recipe - (4.3/5) image

Provided by á-5531

Number Of Ingredients 15

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

Steps:

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.

Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

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.

Grilled Shrimp With Mango, Lime and Radish Salsa image

Provided by cookiedog

Categories Polynesian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

12 large shrimp
1/4 cup extra virgin olive oil
1 lemon, juiced
kosher salt
fresh ground black pepper
2 limes
2 mangoes, diced
4 -5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper

Steps:

In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

Nutrition Facts : Calories 241.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 21.3, Sodium 37.8, Carbohydrate 18.8, Fiber 3.5, Sugar 11.5, Protein 3.9