Grilled Brined Shrimp with Mango Salsa
- Prep Time 30 min.
- Cook Time 5 min.
- Serves 4
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 1 medium mango, diced
- 2 tablespoons finely chopped red onion
- 1 teaspoon finely chopped jalapeno
- 2 teaspoons finely chopped peeled ginger
- 3 tablespoons fresh lime juice
- 2 teaspoons extra-virgin olive oil
- 1/3 cup kosher salt
- 1/3 cup brown sugar
- 1 quart cold water
- 1 1/4 pounds jumbo shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 tablespoons coarsely chopped cilantro, plus cilantro sprigs for garnish
- 1 teaspoon honey
- 2 teaspoons finely chopped garlic
- 1 tablespoon chopped parsley
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons dry white wine
Nutrition Info
Per Serving
- Calories: 420 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 1 g
- Fat: 19 g
- Protein: 29 g
- Sugars: 27 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine the mango, red onion, jalapeno, ginger, lime juice and 2 teaspoons of the olive oil in a bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. Season to taste with salt.
- Stir the salt and brown sugar into water until dissolved. Add the shrimp and refrigerate for 30 minutes.
- In a medium bowl, whisk the remaining 1/4 cup of olive oil with the chopped cilantro, honey, garlic, parsley, red pepper flakes and wine and set aside.
- Remove the shrimp from the brine and rinse thoroughly, then pat dry. Toss the shrimp with the marinade. Transfer the shrimp and marinade to a resealable plastic bag and marinate for at least 20 minutes or up to 45 minutes in the refrigerator.
- Preheat the broiler or a grill. Cook the shrimp until just cooked through, about 1 1/2 minutes per side. Arrange the shrimp on plates and top with the mango salsa and cilantro sprigs. Serve warm or at room temperature.
Yield: 4 servings
3. Still Hungry?
Brined, grilled shrimp make an ideal summer dinner.
Notes:
From Every Day with Rachael Ray, June-July 2006, submitted by John Ash.
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Grilled Brined Shrimp with Mango Salsa
beebster23 - August 15, 2007 02:43:51 PM PSTRecipe sounded great, but our first time results were a little flat. So we tried again making the following changes:
First, reduce the amount of salt in the brining process by about 2/3. As is the prawns got way too salty.
Next for the Salsa, we added 2 strawberries (finely chopped) and doubled the jalapeno to 2 teaspoons. Also we added a teaspoon of sugar for more sweetness.
In the Marinade we tripled the amount of chopped garlic (we are garlic lovers) and doubled the wine (don't use an oaky wine like Chardonnay, we found that a Sauvignon Blanc or even Riesling worked better, giving a fresher taste). We let it marinate for 45 minutes, turning the plastic bag a couple of times to make sure the marinade spread evenly throughout.
Depending on the prawns and heat of the grill, the cooking time varied. Just cook till the prawns aren't greyish/translucent, and they get that nice white-tinged-with-orange appearance.
Results: one spicy yummy dish!1 of 1 found this review helpful.
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