Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup mango puree (fresh or canned)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon crushed Sichuan peppercorns
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 bamboo skewers, soaked in water for 30 minutes
Instructions
- In a mixing bowl, whisk together the mango puree, honey, soy sauce, rice vinegar, crushed Sichuan peppercorns, garlic powder, salt, and black pepper until smooth and well combined.
- Introduce the shrimp to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a minimum of 30 minutes, or up to 2 hours for enhanced flavor.
- Heat your grill or grill pan to a medium-high temperature.
- Carefully thread the marinated shrimp onto the soaked bamboo skewers, aiming for 4-5 shrimp per skewer.
- Grill the skewers for about 2-3 minutes on each side, or until the shrimp turn opaque and are fully cooked.
- Once done, take the skewers off the grill and allow them to rest for a minute before serving.
- For an added touch, serve the skewers alongside extra mango puree or garnish with fresh cilantro.
Notes
- For an extra layer of heat, consider adding a dash of red pepper flakes to the marinade.
- To elevate the tropical experience, pair with grilled pineapple slices on the side.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Grilling
- Method: Grilling
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 10g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg