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Grilled shrimp skewers with mango red chile glaze

Servings:
Makes 8 to 10 servings
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Ingredients

For the shrimp:
  • 1 pound shrimp (21 to 24 count), shelled and deveined, tails left on
  • 2 tablespoon canola oil
For the glaze:
  • 1 pound shrimp (21 to 24 count), shelled and deveined, tails left on
  • 2 tablespoon canola oil
  • 2 tablespoon canola oil
  • 2 tablespoon fresh ginger, peeled and finely grated
  • 2 clove fresh garlic, finely minced
  • 2 clove large, ripe mangos, flesh only, medium dice, approximately 1 1/2 cups
  • 2 tablespoon honey
  • 2 tablespoon gochujang, korean red chile paste

Preparation

Baking Directions:

For the glaze: Heat canola oil in a medium saucepan on medium heat.

Add ginger, garlic and mango and sweat, stirring occasionally as to not brown the mixture, for approximately 15 minutes until everything is soft and broken down.

Add honey, some salt and pepper to taste (go a little light because the Korean chile paste you are going to be using in this recipe is a bit salty), and cook for an additional 5 minutes for flavors to meld.

Let mixture cool slightly and transfer to a blender.

Carefully pulse and blend mixture until pureed smooth.

Note: If mixture seems too thick, add water, a tablespoon at a time, until the right consistency is met.

Transfer the puree to a bowl and add the gochujang, mix thoroughly to combine.

Adjust seasoning if necessary.

Pour into dipping sauce vessel, reserving some to be used to brush on the shrimp during cooking.

For the shrimp:Thread a shrimp on 2 skewers, so it lies flat.

Add another shrimp onto that same double skewer, lining them up so tails are on same side.

Repeat process so each double skewer has 2 shrimps.

Brush shrimp on both sides with oil and season with salt and pepper.

Grill shrimp for approximately 1 1/2 to 2 minutes and flip.

Brush them with some of the Mango Red Chile Glaze, cooking them for an additional minute or 2. Remove, garnish with cilantro if desired and serve with reserved dipping sauce on the side.

Serving Directions:

You will need:6-inch wooden skewers, soaked in cold water for at least 15 minutesYour grill, heated to high for quick direct grilling