Grilled Shrimp Burgers With Mango Salsa Recipes

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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.

SKEWERED SHRIMPS WITH MANGO SALSA



Skewered Shrimps with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 12

8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12 count shrimp, shelled
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt

Steps:

  • In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
  • Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
  • Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA



Grilled Shrimp with Mango, Lime and Radish Salsa image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 12

12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 limes
2 mangoes, diced
4 to 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 and freshly 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 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

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

Provided by Sandra Lee

Categories     appetizer

Time 22m

Yield 8 servings

Number Of Ingredients 9

2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Kosher salt
24 large shrimp, peeled and deveined
Olive oil cooking spray
1 (8-ounce) bag shredded coconut

Steps:

  • Wooden skewers, soaked in water for 30 minutes
  • Preheat oven to 350 degrees F.
  • For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
  • For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
  • Spear 3 shrimp on each bamboo skewer.
  • Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
  • Place salsa in a decorative bowl and serve with shrimp skewers immediately.

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