Friday, August 29, 2014

Grilled Shrimp with Mango & Red Onion Relish

I adapted this recipe from an old Cooking Light recipe.  I like a mango relish without tomato, so I left that part out and it came out fantastically.  The below recipe includes Cooking Light's nutritional information, but my recipe modifications.  Because I only omitted vegetables, the information should generally be the same.


Recipe Notes
If you would like to add tomatoes to the relish, the original recipe includes 2 c. of seeded, chopped tomatoes.  It is very easy to halve or quarter this recipe for a smaller crowd.

Nutritional Information (per serving - serves 12)
210 calories - 2.8 g. fat - 31.5 g. protein - 13.7 g. carbohydrates - 1.6 g. fiber

  • 1 medium red onion, quartered
  • 3 c. diced, peeled mango
  • 2-1/4 tsp. salt (divided)
  • 1/3 c. chopped fresh cilantro
  • 2 tbsp. cider vinegar
  • 2 tsp. sugar
  • 1 tsp. grated lime rind
  • 2 minced serrano chiles (I used one jalapeno instead)
  • 1 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 4 lb. extra large shrimp, peeled and deveined
  • 3 garlic cloves, minced
1.  Prepare grill.
2.  Lightly coat onion slices with cooking spray.  Grill 4 minutes on each side.  Cool and chop.
3.  Combine onion, mango, 1 tsp. salt, cilantro, vinegar, sugar, grated lime rind, and chiles in a large bowl.
4.  Combine oregano, remaining salt, pepper, shrimp, and garlic in a large bowl.  Toss well.
5.  Thread shrimp onto skewers.
6.  Place skewers on grill rack coated with cooking spray.
7.  Grill 2 minutes on each side or until done.
8.  Serve shrimp skewers with relish.

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