Grilled Shrimp in Citrus-Herb Marinade with Mango-Chili Sauce - photo 1
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Grilled Shrimp in Citrus-Herb Marinade with Mango-Chili Sauce

Pikantne Grilling Fish dishes Appetizers 60 min Easy 16 wyświetleń ~67.41 PLN - (0)
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Description

Juicy, slightly smoky grilled tiger prawns are the essence of a summer meal. This recipe is a journey of flavors, where the freshness of citrus and aromatic herbs meets the fiery character of the grill. The prawns, marinated in a blend of oil, lime juice, fresh coriander, and garlic, take on an extraordinary depth and tenderness. Each bite is an explosion of flavor – first, the citrus freshness hits, followed by a herbal note, and finally, a gentle spiciness from the chili. The dish is complemented by a velvety, sweet-spicy sauce made from ripe mango, which perfectly balances the smoky aroma of the prawns. The dish is not only delicious but also visually stunning – pink prawns with dark grill stripes served against a backdrop of fresh herbs and a bright yellow sauce create a true feast for the eyes. They are perfect as an elegant appetizer at a party or a main course alongside a light salad and a crispy baguette.

Ingredients (13)

Servings:
4
  • Krewetki tygrysie surowe 500 g
  • Extra virgin olive oil 0.3 łyżek
  • Garlic 4 ząbki
  • Lime 3 szt.
  • Fresh cilantro 30 g
  • Ripe mango 1 szt.
  • fresh chili pepper 1 szt.
  • Maple syrup 20 ml
  • Fresh mint 0.3 pęczków
  • 🌿 Przyprawy
  • Płatki chilli 2 szczypty
  • Coarse sea salt 5 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh baguette 200 g
💰 Szacowany koszt dania: ~67.41 PLN (16.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the shrimp

1

Start by preparing the shrimp. If you are using frozen ones, transfer them to a bowl of cold water for about 15-20 minutes until completely thawed, then pat them dry with a paper towel. If the shrimp have shells, remove them, leaving the tails for decoration and ease of eating. Next, using a small, sharp knife (e.g., a vegetable knife), make a shallow cut along the back of each shrimp to a depth of about 2-3 mm. You will see a dark 'vein' - that is the digestive tract. Gently lift it out with the tip of the knife or a toothpick and remove it completely. This is a crucial step that will ensure a clean taste of the dish. Rinse the shrimp under cold water and pat them dry again very thoroughly.

Ingredients: Krewetki tygrysie surowe
To remove the digestive tract, it's best to use a paring knife. Drying the shrimp is very important - this way the marinade will adhere better, and they will brown nicely on the grill instead of boiling.

Preparing the marinade

2

In a large bowl that can hold all the shrimp, combine the marinade ingredients. Pour in the olive oil. Peel the garlic and crush it with a press or grate it on the finest side of a grater. Wash the lime thoroughly and scald it with boiling water. Grate the green zest (only the outer layer, avoiding the white, bitter part) directly into the bowl. Then cut the lime in half and squeeze the juice from one whole piece. Finely chop the fresh cilantro along with the stems, which are full of flavor. Add the chopped cilantro, chili flakes, salt, and freshly ground pepper to the bowl. Mix everything vigorously with a fork or a small whisk until the ingredients combine into a uniform emulsion.

Ingredients: Extra virgin olive oil, Garlic, Lime, Fresh cilantro, Płatki chilli, Coarse sea salt, Pieprz czarny świeżo mielony
Use a large glass or ceramic bowl. Avoid metal ones that may react with the lime's acidity. A 'zester' grater is perfect for zesting the lime.

Marinating the shrimp

3

Add the dried shrimp to the prepared marinade. Gently but thoroughly mix them with your hand or a spoon, ensuring that each shrimp is evenly coated with the aromatic mixture. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, but no longer than an hour. The acidity from the lime juice will start to 'cook' the delicate shrimp meat, so marinating for too long may cause them to become tough and rubbery.

Ingredients: Krewetki tygrysie surowe
A common mistake is marinating seafood in citrus for too long. 30 minutes is the optimal time for the flavors to meld while keeping the meat tender.

Preparation of Mango-Chilli Sauce

4

While the shrimp is marinating, prepare the sauce. Peel the mango and cut the flesh away from the pit. Dice it into small cubes (about 0.5 cm x 0.5 cm) and transfer to a bowl. Cut the chili pepper in half lengthwise, remove the seeds and white membranes if you want a milder sauce. Then chop it into very small pieces. Tear the mint leaves from the stems and chop them finely as well. Add the chopped chili, mint, maple syrup, and juice squeezed from the remaining half of the lime to the bowl with mango. Gently mix everything and set aside to let the flavors combine.

Ingredients: Ripe mango, fresh chili pepper, Maple syrup, Fresh mint, Lime
If you want a smooth sauce, you can blend all the ingredients with an immersion blender. However, a sauce with noticeable pieces of fruit has a more interesting texture. Adjust the spiciness by the amount of chili pepper and whether or not to leave the seeds.

Skewering

5

If you are using wooden skewers, soak them in cold water for at least 20 minutes before use. This will prevent them from burning on the hot grill. Remove the marinated shrimp from the refrigerator. Thread them onto the skewers, 4-5 pieces each, depending on their size. Pierce each shrimp in two places – once near the tail and once in the thickest part of the body. This will keep the shrimp straight, prevent them from spinning while grilling, and ensure they cook evenly.

Ingredients: Krewetki tygrysie surowe
Using two parallel skewers for one kebab is a great trick that completely prevents the shrimp from spinning when flipping them over.

Grilling

6

Preheat the grill (charcoal, gas, or electric) to medium-high heat (about 200-220°C). The grate should be hot and clean. You can brush it with a little oil using a paper towel soaked in fat and tongs. Place the shrimp skewers on the heated grate. Grill for about 2-3 minutes on each side. The shrimp are ready when they change color from gray to pink and become opaque. The meat should be firm to the touch. Be careful not to overgrill them, as they will become tough.

If you don't have a grill, you can use a grill pan. Heat it very well and fry the shrimp in the same way. The key to success is a short cooking time and high temperature.

Serving

7

Remove the skewers from the grill and transfer them to a large platter or board. Just before serving, you can drizzle them with the remaining lime juice for an extra refreshing touch. Serve immediately while they are hot, alongside the prepared mango-chili sauce. Optionally, to enhance the dish, serve it with a grilled baguette that can be dipped in the sauce.

Ingredients: Fresh baguette
The dish looks beautiful when you decorate the platter with extra sprigs of fresh cilantro, lime wedges, and sprinkle a pinch of chili flakes.

Fun Fact

💡

Shrimp cook incredibly quickly due to the lack of connective tissue, which in the meat of mammals and birds requires long cooking times to soften. That's why perfectly grilled shrimp are ready in just a few minutes!

Best for

Letnie spotkanie w ogrodzie Elegancka przystawka na przyjęciu Szybka, lekka kolacja Wieczór z przyjaciółmi

Tips

🍽️ Serving

Serve the shrimp immediately after removing them from the grill. Arrange the skewers on a large, warmed plate. Serve the mango-chili sauce in a separate bowl alongside. A light arugula salad with cherry tomatoes and lemon vinaigrette makes a great side dish. Chilled, crisp white wine, such as Sauvignon Blanc, Pinot Grigio, or Portuguese Vinho Verde, pairs perfectly.

🥡 Storage

Grilled shrimp taste best right after preparation. If there are any leftovers, store them in an airtight container in the refrigerator for up to 24 hours. They can be eaten cold, for example, as an addition to a salad. Reheating is not recommended, as they become rubbery and lose their juiciness.

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