Shrimp Showdown: Easy Spicy Mango Shrimp Recipe
Prep time
Cook time
Total time
These quick grilled shrimp are great for a party or light dinner. The spicy mango dipping sauce will have you making this easy shrimp recipe all summer.
Recipe type: Appetizer
Cuisine: Asian
Serves: 6-8
  • For the Mango Dipping Sauce
  • 2 Mangos (peeled and diced)
  • 2 Cloves Garlic (roughly chopped)
  • ½" Piece Fresh Ginger (peeled and roughly chopped)
  • 2 Tablespoons Rice Wine Vinegar
  • 3 Tablespoons Lime Juice
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Hot Chili Oil (the kind with the seeds and ground peppers in it)
  • Good Pinch of Kosher Salt
  • Palm Sugar (I used about a teaspoon to help bring out a little more sweetness, but this is optional and you could also use regular sugar too.)
  • For the Shrimp
  • 2½ Pounds Raw Shrimp (defrosted, de-veined and peeled)
  • 1-2 Tablespoons Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Wooden Skewers/Picks
  • 1 Whole Lemon
  1. For the Mango Dipping Sauce
  2. Toss all of the ingredients, except for the chili oil and sugar, into the bowl of your food processor. Give it a good buzz and keep it running until everything is nice and smooth.
  3. Pour the pureed mango mixture into a small saucepan.
  4. Stir in the chili oil and give it a taste. Add sugar if necessary.
  5. Heat mango mixture over medium heat until it has reduced and thickened to your liking. (I heated mine for about 7 minutes.) Keep stirring so that it doesn't stick/burn or spit hot mango all over you and your stove.
  6. For the Shrimp
  7. Give the shrimp a good rinse before peeling and de-veining.
  8. Put the peeled and de-veined shrimp into a large bowl and add olive oil, salt and pepper to the shrimp.
  9. Give the shrimp a good stir to make sure they are well coated with the oil and seasonings.
  10. Spear the shrimp with the skewers so that they are in semi-circles (this helps them cook more evenly).
  11. Heat your grill pan over high heat.
  12. Once the pan is hot, add the shrimp to the pan (don't over crowd the pan).
  13. Cook the shrimp until they turn white halfway through, then carefully flip the shrimp over, to cook the other side.
  14. After flipping, squeeze some of the fresh lemon over all of the shrimp.
  15. Once the shrimp have turned white on the inside and the outside is orange/red, remove them from the pan and put them onto the serving platter.
  16. Continue doing this until all of the shrimp have been cooked.
  17. Serve shrimp with a dish of the mango dipping sauce.
These shrimp can be served hot or cold. I left the little tails on, but you can remove them if you like. I think they look prettier with the tails left on.
Recipe by My Man's Belly at