Mango Salad With Grilled Shrimp Food

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MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Mango     Shrimp

Yield Makes 4 servings

Number Of Ingredients 16

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

Steps:

  • MAKE MANGO SALAD
  • 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.
  • MAKE SHRIMP AND FINISH SALAD
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare the grill.
  • 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.
  • Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad With Grilled Shrimp image

This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.

Provided by Epi Curious

Categories     Healthy

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 red chili pepper (about 4 inches long, thinly sliced, including seeds)
1 shallot, thinly sliced
1/4 cup fresh cilantro (chopped)
2 tablespoons of fresh mint (chopped)
2 mangoes, pitted, peeled & thinly sliced (firm-ripe)
1 1/4 lbs jumbo shrimp, shelled, tail-on, deveined
2 tablespoons vegetable oil
1 jalapeno chile, minced, including seeds (fresh)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Make mango salad: Whisk together brown sugar and lime juice in a large bowl util sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp: beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray. Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
  • Makes 4 first course servings or two main course servings.

Nutrition Facts : Calories 320.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 215.7, Sodium 510.3, Carbohydrate 29, Fiber 2.5, Sugar 22.8, Protein 30.1

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

For mango salad
2 tablespoons packed 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
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

  • Make mango salad:
  • Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp:
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare grill.
  • Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD



Spicy Thai Basil Grilled Shrimp with Sour Mango Salad image

Provided by Corinne Trang

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

24 jumbo tiger shrimp (about 10 per pound), deveined
1/4 cup fresh lime (substitution: lemon juice)
1/4 cup palm sugar or granulated sugar
1/4 cup fish sauce
1 large garlic clove, finely grated
1 to 2 fresh red Thai chiles, stemmed, seeded, and minced
1/4 cup packed fresh Thai basil, minced (substitution: mint or cilantro leaves)
2 tablespoons vegetable oil
Sour Mango Salad, recipe follows
4 large green mangos, peeled, halved lengthwise, sliced using an Asian shredder or julienned with a knife
2 large carrots, peeled and julienned
2 red Thai chiles, stemmed, seeded, and sliced into thin rounds
1/4 cup fresh lime juice (substitution: lemon juice)
1/3 cup fish sauce
1/3 cup sugar

Steps:

  • Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
  • In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
  • Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
  • Mix the mangos, carrots, and chiles in a large bowl.
  • For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

GRILLED SHRIMP WITH MANGO SALSA



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 SALSA



Grilled Shrimp With Mango Salsa image

Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.

Provided by Manami

Categories     Mango

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 large ripe mangoes, peeled, pitted and diced
1/4 cup minced red onion
1/4 cup chopped cilantro leaf
3 tablespoons fresh lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
crushed red pepper flakes, to taste
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons reduced sodium soy sauce
2 tablespoons fresh orange juice
2 tablespoons olive oil, for grilling

Steps:

  • MAKE THE SALSA:.
  • Combine all ingredients in a bowl.
  • Set aside, so they can marry.
  • TO MAKE THE SHRIMP:.
  • Rinse and drain shrimp; pat dry with paper towels.
  • In a bowl, combine shrimp, soy sauce and orange juice.
  • Let stand 10 minutes.
  • Meanwhile, prepare a grill, oiling the grill rack.
  • Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
  • Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
  • When finished grilling, remove from skewers and place on a serving platter.

MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

MANGO RICE SALAD WITH GRILLED SHRIMP



Mango Rice Salad With Grilled Shrimp image

Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.

Provided by Mama2boys

Categories     One Dish Meal

Time 1h15m

Yield 2 skewers and 1 cup salad, 6 serving(s)

Number Of Ingredients 19

1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups mangoes, diced (about 2 mangos)
1 1/2 cups red peppers, diced
1/2 cup green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
cooking spray

Steps:

  • Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
  • Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
  • Prepare grill or grill pan to medium-high heat.
  • Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

Nutrition Facts : Calories 341.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 239, Sodium 1452.9, Carbohydrate 47.5, Fiber 3.4, Sugar 10.2, Protein 30.4

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