After an hour of blow-drying and flat-ironing, I’ve got Medusa-head going on within 30 seconds of walking outside. I can feel that August is just around the corner– that glorious month of hair-ruining humidity.
Yes, August, when we finally come to terms with the fact that we never prepared for swimsuit season. Even well into swimsuit season, we kept saying, “Oh, I’ll start exercising and eating healthy tomorrow!” (There’s always next year… and frozen margaritas and obnoxious amounts of BBQ should never be passed up.)
Or maybe that’s just me.
And because it’s almost August, we really have to step up our grilling game. It’s only grill season for a few months out of the year, and I personally don’t want to waste a single precious opportunity for a char-marked, drool-worthy dish.
The perfect way to get your grill on before summer ends? Oh, you know it’s Mango Chile Glazed Shrimp. Or maybe you didn’t know, but now you do. Just look at them, slathered in the sweet, spicy, and somewhat sour sauce, waiting to be eaten.
My mouth. It’s watering.
Really, all of those tastebuds you’ve got? They’ll all be tickled by this flavor combo. Try Mango Chile Glazed Shrimp out yourself while you still can (in December, you’ll be wishing you made these delicious shrimp skewers while it was still warm out) and they’ll be a new summer favorite!
- 2 lbs shrimp, peeled and deveined
- 1 handful fresh cilantro, chopped, to garnish
- 2 green onions, chopped, to garnish
For the Mango Chili Glaze:
- 1 tablespoon canola oil
- 3 cloves garlic, chopped
- ½ red onion, chopped
- 2 small ripe mangoes, peeled, pitted, and chopped
- ¼ cup orange juice
- ¼ cup pineapple juice
- 2 tablespoons honey
- ¼ teaspoon chile de arbol powder
- Kosher salt and freshly ground black pepper, to taste
- 1 small handful fresh cilantro
- Heat the oil in a large pan over medium-high heat. Once hot, add in the onions and garlic and saute until softened. Then, add in the mango and cook until soft, stirring occasionally.
- Add in the juices, honey, and chile powder and cook for 5 minutes, stirring frequently. Season with salt and pepper. Let cool for 5 minutes
- Transfer the mango mixture to the bowl of a food processor or blender. Add in the cilantro. Pulse until well-combined and smooth. Taste and adjust amount of spice if necessary.
- Thread the shrimp onto metal skewers or soaked wooden skewers through the tops and bottoms (so the shrimp is in a “C” shape). Once all of the shrimp have been threaded, spray them with oil or nonstick spray on each side. Sprinkle with a bit of salt and pepper.
- Lay the shrimp skewers on the grill over high heat. Close lid (if using a grill with a lid) and cook for 2 minutes on each side. The shrimp should now be pink.
- Brush the side of the skewer facing up with a liberal amount of Mango Chile Sauce. Let cook for 1 minute, brushing on more as it cooks if necessary. After a minute, turn the skewers and repeat on the opposite side. Check for doneness. Shrimp should be pink, opaque, and cooked through, but still moist inside.
- Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.
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