Welcome to our recipe guide for Grilled Shrimp with Mango Lime and Radish Salsa.
In this article, you’ll find a detailed recipe guide that takes you step-by-step through the process of creating this vibrant, tropical dish.
Whether you’re an experienced cook or a beginner in the kitchen, this guide provides clear directions, expert tips, and creative variations to help you make a restaurant-quality meal at home.
What are Grilled Shrimp with Mango Lime and Radish Salsa?
Grilled Shrimp with Mango Lime and Radish Salsa is a refreshing seafood dish that combines succulent grilled shrimp with a zesty and colorful salsa made from ripe mangoes, tangy lime juice, and crisp radish slices.
This dish perfectly balances sweet, tart, and savory flavors with a hint of spice, making it an ideal choice for summer gatherings or a light dinner.
Its simplicity in preparation and impressive presentation make it a standout option for those looking to elevate their grilling game.
Ingredients for Grilled Shrimp with Mango Lime and Radish Salsa
- Shrimp: 1 pound of large shrimp, peeled and deveined
- Mango: 1 large ripe mango, diced into small cubes
- Lime: Juice of 2 limes (plus extra for garnish)
- Radish: 4–5 radishes, thinly sliced
- Olive Oil: 3 tablespoons for marinating and grilling
- Garlic: 3 cloves, minced finely
- Salt: To taste
- Black Pepper: Freshly ground, to taste
- Cilantro: 1/2 cup chopped fresh cilantro
- Red Chili Flakes: A pinch (optional, for a spicy kick)
Each ingredient is chosen to enhance the natural flavors of the shrimp while providing a fresh and zesty salsa that perfectly complements the dish.
Directions for Grilled Shrimp with Mango Lime and Radish Salsa
Step 1
Gather all the fresh ingredients for Grilled Shrimp with Mango Lime and Radish Salsa. Begin by preparing the shrimp—ensure they are cleaned, peeled, and deveined. Rinse the mango, radishes, and cilantro thoroughly before chopping.
Step 2 – Marinate the Shrimp:
In a medium-sized bowl, combine olive oil, minced garlic, lime juice, salt, and black pepper. Add the shrimp and toss them well, making sure each piece is evenly coated. Allow the shrimp to marinate for at least 15 minutes to absorb all the zesty flavors.
Step 3
Preheat your grill to medium-high heat. If using skewers, thread the shrimp carefully, or place them directly on the grill grates. Grill the shrimp for about 2–3 minutes on each side until they turn a delightful pink and acquire a light char.
Step 4
In a separate bowl, combine the diced mango, thinly sliced radishes, additional lime juice, chopped cilantro, and a pinch of red chili flakes if desired. Mix gently to keep the salsa fresh and vibrant without mashing the ingredients.
Step 5
Plate the grilled shrimp and top them generously with the mango lime and radish salsa. For added freshness, garnish with a few extra cilantro leaves and a squeeze of lime. Enjoy your meal while it’s warm and bursting with tropical flavors.
Expert Tips for Grilled Shrimp with Mango Lime and Radish Salsa
When preparing Grilled Shrimp with Mango Lime and Radish Salsa, timing and temperature are key.
First, ensure that your grill is properly preheated so that the shrimp cook quickly and retain their natural juices.
Avoid overcooking the shrimp—they should be just opaque and tender; overcooking can make them rubbery.
The marinade is essential, so allow enough time (at least 15–20 minutes) for the flavors to seep into the shrimp.
For the salsa, using ripe mangoes is critical; they should be sweet yet slightly firm so that they hold their shape when mixed with the other ingredients.
Radishes add a delightful crunch, so slice them thinly for the best texture.
If you prefer a spicier kick, don’t hesitate to add a touch more red chili flakes or even finely diced jalapeños.
Balance is everything: adjust the lime juice and salt to taste as these elements can brighten or dull the overall flavor.
Lastly, consider preparing a small batch of the salsa ahead of time and letting it chill in the refrigerator to enhance its flavors, but add it to the shrimp just before serving to preserve its crisp texture.
Following these tips will ensure that every bite of your Grilled Shrimp with Mango Lime and Radish Salsa is a delightful burst of flavor.
Grilled Shrimp with Mango Lime and Radish Salsa Variations
- Tropical Twist: Replace mango with pineapple or papaya for a different tropical flavor.
- Creamy Variation: Add diced avocado to the salsa for an extra layer of creaminess.
- Spicy Upgrade: Incorporate finely chopped jalapeños or serrano peppers to increase the heat.
- Herb Infusion: Mix in fresh basil or mint leaves along with cilantro for a unique herbal profile.
- Citrus Blend: Experiment with orange or grapefruit segments combined with lime for a citrus-forward variation.
You can also try Shrimp Tacos Recipe
Things that I can serve with Grilled Shrimp with Mango Lime and Radish Salsa
- Steamed white or brown rice to balance the zestiness
- A light quinoa salad for extra protein
- Mixed greens drizzled with a citrus vinaigrette
- Grilled vegetables such as asparagus, zucchini, or bell peppers
- Warm tortilla chips for a fun, casual presentation
Topping Options for Grilled Shrimp with Mango Lime and Radish Salsa
| Topping | Flavor Profile | Suggested Use |
|---|---|---|
| Avocado Slices | Creamy and buttery | Adds a rich texture that contrasts with the zesty salsa |
| Toasted Coconut Flakes | Crunchy with a tropical twist | Sprinkled on top for extra flavor and texture |
| Crumbled Feta | Salty and tangy | Provides a bold, savory counterpoint to the sweetness |
| Pickled Red Onions | Sharp and zesty | Enhances the dish with a vibrant pop of color and acidity |
| Fresh Cilantro | Bright and herbaceous | A classic garnish that ties the flavors together perfectly |
This table offers a variety of topping options to elevate your Grilled Shrimp with Mango Lime and Radish Salsa, allowing you to experiment with different flavor profiles and textures.
Storing, Freezing, and Reheating Grilled Shrimp with Mango Lime and Radish Salsa
For the best quality and taste, it’s recommended to store the components of Grilled Shrimp with Mango Lime and Radish Salsa separately.
If you have leftovers, place the cooked shrimp in an airtight container and store them in the refrigerator for up to 2 days.
The mango lime and radish salsa should also be kept in its own container; however, note that the radishes may lose a bit of their crispness if left too long.
Freezing the shrimp is possible, but it might affect their texture upon thawing, so it’s generally best enjoyed fresh off the grill.
To reheat, gently warm the shrimp in a skillet over low heat or use a microwave at a reduced power setting to avoid overcooking.
Refrain from reheating the salsa, as its fresh flavors and crisp textures are best served cold. Instead, prepare a fresh batch of salsa when ready to serve leftovers.
These storage tips ensure that your dish remains flavorful and retains its unique textures even after being refrigerated.
Ways to Make Grilled Shrimp with Mango Lime and Radish Salsa
While the classic method for Grilled Shrimp with Mango Lime and Radish Salsa is to grill the shrimp over an open flame, there are several alternative methods you can explore.
For instance, you might use a grill pan on your stovetop if outdoor grilling isn’t an option.
This method allows you to achieve similar char marks and flavor profiles without needing an outdoor setup. Alternatively, if you prefer a more hands-off approach, you can broil the shrimp in your oven.
Simply preheat your broiler, arrange the shrimp on a baking sheet, and broil for a few minutes on each side until they are perfectly cooked.
For those who appreciate the convenience of slow-cooked meals, consider marinating the shrimp overnight in the refrigerator and then quickly searing them on a hot pan to lock in the flavors.
Although not traditional, this slow-cooking twist can result in an exceptionally tender texture that pairs wonderfully with the vibrant salsa.
Each of these methods offers a unique twist on the dish while ensuring that the essence of Grilled Shrimp with Mango Lime and Radish Salsa remains intact.
FAQ
Q1: How long should I marinate the shrimp for optimal flavor?
A1: For the best flavor, marinate your shrimp for at least 15–20 minutes. This allows enough time for the marinade to infuse the shrimp without overpowering their natural taste. If you prefer a deeper flavor, you can extend the marinating time up to 30 minutes, but avoid exceeding this as the citrus can start to “cook” the shrimp.
Q2: Can I use frozen shrimp for this recipe?
A2: Yes, you can use frozen shrimp, but be sure to thaw them completely before marinating and grilling. Pat the shrimp dry with a paper towel to remove any excess moisture. This ensures that the marinade adheres well and that you achieve a nice sear on the grill.
Q3: Is it possible to prepare the salsa ahead of time?
A3: Absolutely. The mango lime and radish salsa can be prepped ahead and stored in the refrigerator for up to 24 hours. However, to maintain the crisp texture of the radishes and the vibrant color of the mango, it’s best to mix the salsa shortly before serving. If you need to prepare it in advance, keep the radishes separate and add them in just before you serve the dish.
Q4: What type of grill works best for this recipe?
A4: An outdoor charcoal or gas grill works wonderfully for this recipe, as they can reach the high temperatures needed for a quick sear. However, a grill pan or even an oven broiler can be used if outdoor grilling isn’t available. The key is to ensure the shrimp cook quickly and evenly to avoid overcooking.
Q5: How do I ensure that the flavors remain balanced?
A5: The balance of flavors in Grilled Shrimp with Mango Lime and Radish Salsa relies on a careful mix of mango sweetness, lime acidity, and radish’s slight peppery crunch. Taste the salsa before serving and adjust the lime juice, salt, or chili flakes as necessary. This way, you can customize the dish to your taste while keeping the overall profile bright and balanced.
Q6: Can I substitute any ingredients if I have dietary restrictions?
A6: Yes, you can modify this recipe according to your needs. For example, if you prefer a dairy-free option, simply avoid adding any cheese or dairy-based sauces. If you’re looking for a lower-sodium version, reduce the amount of salt in both the shrimp marinade and the salsa. The recipe is very adaptable, making it easy to adjust without sacrificing flavor.
Conclusion
Grilled Shrimp with Mango Lime and Radish Salsa is a delightful dish that combines the best of tropical flavors with the simplicity of grilled seafood.
With a few straightforward steps, expert tips, and creative variations, you can easily bring a burst of summer into your kitchen.
Enjoy this vibrant recipe that is as visually appealing as it is delicious, and don’t be afraid to experiment with the toppings and sides to make it uniquely your own.
Grilled Shrimp with Mango-Lime Radish Salsa
Equipment
- 1 Grill or grill pan
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
Ingredients
- 1 lb 454g medium shrimp, peeled, deveined
- 2 tbsp olive oil extra virgin
- Juice of ½ lime
- ½ tsp smoked paprika
- Salt and pepper to taste
- For the Salsa:
- 1 ripe mango diced
- 4 radishes thinly sliced
- ¼ red onion finely chopped
- 2 tbsp fresh cilantro chopped
- Juice of 1 lime
- 1 tsp honey or agave optional, for sweetness
- Salt to taste
Instructions
- Marinate Shrimp:
- Toss shrimp with olive oil, lime juice, paprika, salt, and pepper. Let sit 10–15 minutes.
- Prepare Salsa:
- In a bowl, combine mango, radishes, red onion, cilantro, lime juice, and honey (if using). Season with salt. Let sit 5 minutes to meld flavors.
- Grill Shrimp:
- Preheat grill to medium-high. Thread shrimp onto skewers (optional). Grill 2–3 minutes per side until pink and opaque.
- Serve:
- Divide shrimp between plates. Top with salsa. Garnish with lime wedges and extra cilantro.
Notes
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Budget Hack: Use frozen shrimp (thawed) to save money.
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Salsa Variations: Add diced jalapeño for heat or avocado for creaminess.
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Grill Alternative: Use a stovetop grill pan if outdoor grilling isn’t an option.
