Ginger And Chili Grilled Shrimp
- Total Time
- 15 minutes plus 1 hour's marinating
- Rating
- Comments
- Read comments
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Ingredients
- ½cup low-fat buttermilk
- 1tablespoon freshly grated ginger
- 2jalapeño chilies, minced
- 2cloves garlic, crushed
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 18jumbo shrimp (about 1¼ pound), peeled and deveined, tails left on
- 2ripe mangos, peeled, cut into 1-inch dice
- 1small lime, cut into 6 wedges
Nutritional analysis per serving (6 servings)
177 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 21 grams protein; 854 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
- Step 2
Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
- Step 3
Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.
Private Notes
Comments
Whatever you do, do not marinate overnight. The shrimp breaks down and gets soggy. Much better when I shortened the marinade time.
Pretty tasty but I substituted Greek yogurt for the buttermilk and pineapple for the mango.
These were delicious, but shrimp & mango have different cooking times on the grill so it's better to have shrimp only skewers and mango only skewers.
Shrimp were mushy! Bought good shrimp, I think. Followed instructions, especially the brief time in marinade. Not sure what went wrong, but this made a sad and embarrasing appetizer. I wouldn't risk it again.
Left the shells on for the grill, which helped keep in moisture and flavor, and bumped up the chili, ginger and garlic per other commenters. Also added zest of a lime to marinade. This dish was a hit. Not sure what the buttermilk is adding, wondered if it would work better with olive oil instead, but that’s for another day.
The mango was the star of the dish. The marinade for the shrimp was good enough but a little bland, surprisingly. I'd be curious to try with everything the same but olive oil substituted for the buttermilk.
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