PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Mango and Garlic Grilled Shrimp are served with a spicy cilantro dipping sauce to be a flavorful summer bite.
Summer patio parties scream for easy appetizers that can just be thrown on the grill. It’s so much better than heating up your kitchen and it gives you yet another excuse to enjoy that magical summer air.
Marinades are my new favorite thing to master. It’s incredible to me how such a basic step (and an EASY one) can bring so much flavor to whatever you are cooking! 
The mango gives a little fruity tartness and the agave brings in a subtle sweetness to the shrimp, not to mention keeping them plump and juicy.
There’s only one thing that can make the experience of eating these skewers even better… a crisp glass of chilled Cavit Pinot Grigio.
Cavit Pinot Grigio is light and refreshing, with subtle hints of citrus that pair oh-so well with the mango juiciness of the shrimp. When served chilled, it’s a way to relieve all that heat and makes for a fun pairing for this particular appetizer. You’ll be wow’d at how much the wine brings out certain notes in the shrimp, and visa versa!
The char from the grill, the fruity mango, and the tangy spicy dipping sauce are all just what your summer party ordered.
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National Pinot Grigio Day: Mango and Garlic Grilled Shrimp
- Total Time: 21 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Sweet mango and savory garlic shrimp are grilled to perfection, then served with a spicy cilantro dipping sauce. A vibrant summer appetizer!
Ingredients
- 1 lbs (454 g) large shrimp (peeled and deveined, tails left on)
- 1 tbsp canola oil
- 1/4 cups (59 ml) soy sauce
- 1 Tbsp agave
- 3 cloves garlic (diced)
- 1/2 tsp black pepper
- 1 green onion (bottom removed and sliced)
- 1 mango (peeled and cut into thick slices)
- 1/4 cups (59 ml) soy sauce
- 2 Tbsp agave
- 1 Tbsp fresh lime juice
- 1/2 tsp cayenne pepper
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 3 Tbsp chopped fresh cilantro
Instructions
- Whisk together soy sauce, agave, garlic, sliced green onion, and black pepper in a medium bowl. Add shrimp and mango. Marinate in the refrigerator for 15 to 30 minutes.
- Place skewers in a shallow baking dish filled with cold water. Soak for 15 minutes. Pat dry with a paper towel.
- Remove shrimp from marinade and add to skewers, approximately 4 to 5 shrimp per skewer.
- Heat grill or grill pan over high heat. Season the grill with oil. Once hot, grill shrimp skewers for approximately 2 to 3 minutes on each side. Remove from grill or grill pan once pink and opaque. Add to a serving platter and sprinkle with chopped cilantro.
- Stir together the dipping sauce ingredients in a small bowl. Serve with shrimp skewers and lime wedges.
Notes
- For extra smoky flavor, pre-grill the mango slices for 1-2 minutes per side before adding them to the marinade.
- If you don’t have a grill, you can cook the skewers in a hot skillet over medium-high heat for about 3-4 minutes per side.
- Leftover skewers can be stored in the refrigerator for up to 2 days; the dipping sauce should be stored separately.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 skewers
- Calories: 250
- Sugar: 10
- Sodium: 500
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for the Mango and Garlic Grilled Shrimp?
Use large, raw shrimp for the best results, as they will hold up well on the grill and absorb the marinade flavors.
How do I make the spicy cilantro dipping sauce?
To make the dipping sauce, blend fresh cilantro with lime juice, garlic, and your choice of spicy elements like jalapeño or hot sauce.
How long should I marinate the shrimp in the mango and garlic mixture?
Marinate the shrimp for at least 30 minutes to allow the flavors from the mango and garlic to penetrate, but avoid marinating for too long to prevent the shrimp from becoming mushy.
