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Mango Salad with Grilled Shrimp

This tropical dish, adapted from the Mnemba Island Lodge off the coast of Zanzibar, pairs chiles-piced mangos with freshly grilled shrimp. Complex in flavor and easy in execution, this sweet, spicy, and creamy entrée makes a balanced and beautiful meal that Epicurious members make again and again.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

FOR MANGO SALAD

2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
2 firm-ripe mangos, peeled, pitted, and thinly sliced

FOR SHRIMP

16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional); gas or charcoal grill

Preparation

  1. MAKE MANGO SALAD

    Step 1

    Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile, shallot, cilantro, and mint. Add the mangos, tossing gently.

  2. MAKE SHRIMP AND FINISH SALAD

    Step 2

    Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

    Step 3

    Prepare the grill.

    Step 4

    Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

    Step 5

    Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

The Epicurious Cookbook
TagsSaladSkewerEast AfricanAfricanMangoStone FruitFruitShrimpShellfishSeafoodMainDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsGrillingKwanzaaSummerEpicuriousCookbooks
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