Grilled Mango with Shrimp

These grilled mango wedges are brushed with maple syrup to create a light,
sugary shell. The sweetness offsets the bitter char of smoking wood resulting in
grilled fruit with a depth of flavor. Grilled mango can stand alone, but shrimp
joins the party to mix things up this time. Serve as an appetizer, turn into
tacos, or whatever else you like!

Servings: 4

Author:

Prep Time
12 minutes

Cook Time
6 minutes

Total Time
18 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Seafood Fruit Grilled

Instructions

1 Pit and peel the mangos. Cut the flesh into ½-inch thick wedges.
2 Thread the mango wedges onto skewers and brush with maple syrup. Set aside.
3 Whisk the maple syrup (for the shrimp), soy sauce, garlic, ginger, and lime zest
in a bowl.
4 Add the shrimp, toss to coat, and leave to sit as the grill heats up.
5 Preheat your Z-Grills (preferably with branded apple wood pellets) or other wood
pellet grill to 450 degrees Fahrenheit.
6 Thread the shrimp onto skewers (do not mix the mango and shrimp)—season with
salt and pepper.
7 Transfer the mango skewers and shrimp skewers to the grill, close the lid, and
grill for 3 minutes.
8 Flip and grill for another 3 minutes, then remove the grilled mango and shrimp
from the grill.
9 Arrange on a platter and serve.

Grilled Mango with Shrimp

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook