grilled shrimp with mango radish salsa
Prep time
Cook time
Total time
This easy, no stovetop dish is a colorful way to welcome spring!
Serves: 4
  • 2 pounds shrimp, peeled and deveined, tails on
  • ½ cup extra-virgin olive oil
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • Salsa:
  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 2 blood oranges, supremed and cut into segments
  • 2 green onions/scallions, diced
  • 1 tablespoon cumin
  • ½ bunch fresh cilantro leaves, chopped
  • Kosher salt and freshly ground black pepper
  • Tortilla chips, for serving.
  • Tools: bamboo skewers
  1. Fill a small baking sheet with water and soak the bamboo skewers.
  2. In a large gallon ziploc bag, mix together the olive oil, lemon, salt and pepper. Add the shrimp and seal the bag. Rotate the bag a few times in your hands to coat the shrimp in the olive oil and lemon mixture. Put the bag in the refrigerator for at least 30 minutes and up to 2 hours to marinate.
  3. Heat and oil a grill at 350 degrees. While the grill is heating, start making the salsa. Combine all of the salsa ingredients in a bowl.
  4. Remove the shrimp from the bag and thread onto the skewers. Grill the shrimp until pink and opaque in the center, about 2-3 minutes per side. Serve immediately with chips and salsa.
  5. This recipe was inspired by:
Recipe by Grits and Chopsticks at