Grilled Herb Shrimp with Mango Coulis

Grilled Herb Shrimp with Mango Coulis

I have come to the point in my life where I am ready to hit go on the time machine and travel back in time for the sole purpose of slapping my six-month younger self in the face. And I would have a few things to tell her. First of all, I would give her a refresher on calories. As in stop eating so many of them. Then I would add “there will come a day in 2013 when you will decide to take four classes in one summer semester. Don’t do that.” I feel like a bag of crazy wrapped in anxiety and rolled in utter exhaustion.

I have probably said this before over the last few months, but I’m going to say it again. Help me! No, just kidding. Kind of… Easy dinners are becoming more and more important to me. This Grilled Herb Shrimp with Mango Coulis sounds ridiculously fancy, but it is so easy. This makes for a delicious protein for a quick dinner.

Grilled Herb Shrimp with Mango Coulis
 
Prep time
Cook time
Total time
 
Grilled herb-marinated shrimp skewers topped with sweet mango coulis.
Author:
Yield: Serves 6
Ingredients
FOR THE COULIS:
  • 1 ripe mango, peeled, pitted, and chopped
  • ½ cup fresh orange juice
  • 3 tablespoons water
  • 1 teaspoon minced, seeded jalapeño
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped basil leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
FOR THE SHRIMP:
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped basil leaves
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • 6 wooden skewers
Directions
FOR THE COULIS:
  1. Combine the mango, orange juice, water, and jalapeño in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 5 to 6 minutes, until thickened slightly. Remove from the heat and stir in the butter and basil. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
FOR THE SHRIMP:
  1. Whisk together the shallots, garlic, parsley, basil, olive oil, lemon juice, mustard, salt, and pepper in a shallow baking dish. Add the shrimp and toss to combine. Cover and let shrimp marinate in the refrigerator for at least 2 hours. Meanwhile, soak 6 large wooden skewers in cold water for 30 minutes.
  2. Place a grill pan over medium-high heat. Thread the shrimp onto the skewers and grill for about 2 minutes per side or until cooked through. Spoon the mango coulis over the shrimp and serve.

 

Comments

  1. Regan says

    I love this recipe formatting. Is it a plug in? (btw: I know this comment seems a little short and spammy, but I promise I’m real and I do genuinely like the way this recipe is laid out. Would love to know if it’s a plugin, etc.) Thanks!!

Trackbacks

Leave a Reply