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Mango Chile Glazed Shrimp

  • Author: Morgan
  • Total Time: 30 minutes
  • Yield: 6 1x


Units Scale
  • 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
  • 1/2 red onion, chopped
  • 2 small ripe mangoes, peeled, pitted, and chopped
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice
  • 2 tablespoons honey
  • 1/4 teaspoon chile de arbol powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 small handful fresh cilantro


  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the shrimp with additional Mango Chile Sauce. Sprinkle with cilantro and green onion. Serve warm.
  • Prep Time: 10 mins
  • Cook Time: 20 mins