Barbecued Shrimp With Mango Lime Mayonnaise Recipes
GRILLED SHRIMP WITH GARLIC MAYO
Steps:
- Preheat grill to medium.
- Pat shrimp dry with paper towels, and place on bamboo skewers.
- Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
- Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
- In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
BARBECUED SHRIMP WITH MANGO LIME MAYONNAISE
Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it.
Provided by Sarah_Jayne
Categories Mango
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Skewer the shrimp and brush them with canola oil.
- Heat the barbecue.
- Mix together the mayonnaise, grated mango, lime juice and salt.
- Stir mixture well to combine. Set aside.
- Barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp.
- Serve shrimp immediately with a side of lime mango mayonnaise for dipping.
Nutrition Facts : Calories 157.1, Fat 10.6, SaturatedFat 1.3, Cholesterol 50.7, Sodium 256.8, Carbohydrate 9.8, Fiber 0.6, Sugar 5.2, Protein 6.4
GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA
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 250 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 235 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 12 grams
SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
- Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
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MANGO LIME GRILLED SHRIMP - GRILL GIRL
From grillgirl.com
Cuisine CaribbeanCategory Seafood RecipesServings 4Total Time 28 mins
- Preheat your grill for 350 degrees, cooking the shrimp over direct heat. While the grill is heating up, in a large bowl add your shrimp, and then your salt, pepper and smoked paprika. Put the shrimp on bamboo skewers or place in a grill pan for cooking over the grill. Larger shrimp, such as XL shrimp, can be grilled directly over the grates.
- Before throwing the shrimp on the grill, reduce the mango chutney in a saucepan with the lime juice and zest and let it go to a light simmer and reduce for 5 minutes and then remove from heat. Don’t overcook the glaze or it will become too thick.
- Pull the shrimp off the grill and drizzle with the mango lime chutney. This mango lime chutney is great served on leftovers, on rice, and with cream cheese and crackers. Goes well with coconut rice!
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