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?
Add some mango to your shrimp dish for a light and healthy dinner.
Notes:
From Every Day with Rachael Ray, June-July 2006, submitted by John Ash.
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Most Helpful Reviews
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Great recipe
conejito (rabbit) - November 30, 2006 08:14:34 AM PSTThe instructions are as clear as day.
Step #1 is the Mango Salsa
Step #2 is the Brine
Step #3 is the Marinade
Make the salsa and set aside in the fridge until the shrimp are ready to eat.
Make the brine and let the shrimp sit in it for a while.
Remove the shrimp from the brine. discard the brine. make the marinade and let the shrimp sit in that for a while.
Best to keep the shrimp whether in the brine or marinade in the fridge to stay cold.
Remove shrimp from marinade. discard marinade. cook shrimp.
Serve shrimp with mango salsa that you made ans set aside earlier in step #1.
Enjoy the recipe it is a good one!8 of 10 found this review helpful.
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Re: About the marinade/salsa (Clarification)
dave_dl99 - November 30, 2006 08:25:09 AM PSTDaryll,
There is only one marinade, one brine, and one salsa, not two marinades. The salsa is what you create in step 1 (mango, red onion, jalapeno, ginger, lime juice and 2 teaspoons of the olive oil). This is not used for a marinade at all, nor combined with the shrimp until presentation.
The brine is created in step 2. After removing the shrimp from this, throw the brine away.
The marinade is created in step 3 (the olive oil, the chopped cilantro, honey, garlic, parsley, red pepper flakes and wine). That is what you mix with the shrimp in step 4.
You are right in that the instructions could have been a bit more clear on this, though.8 of 12 found this review helpful.
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Tastes great, takes more time
sabotranger - May 23, 2007 11:47:25 AM PSTThis recipe just reading it takes minimum 20 minutes of brine soak and 30 minutes in the marinade. Assuming one "novice" cook and using fresh ingredients the chopping takes another 30-45 minutes.
Having said all that I made it last night for a romantic dinner and it tasted wonderful. If you can't get the mango because they are out of season use the rest of the recipe and just eat the shrimp w/o salsa. It was great2 of 3 found this review helpful.
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OH SO DELISHIMO
Tigger B - June 19, 2007 10:19:54 AM PSTI found that this recipe is quite easy even though it seems like there are too many steps. The salsa is delish. I tried this recipe on both shrimp and salmon. OMG...it was totally delishimo. If you like the flavor of this recipe on the shrimp you should definitely try it on the salmon for a more heavy meal. I personally feel the bbq grill add extra flavor. This is a must try recipe.
1 of 2 found this review helpful.
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About the marinade/salsa
darrylhoss - November 30, 2006 07:18:00 AM PSTWhile the ingredients sound good, the instructions aren't clear for the marinades. The instructions do not say if you are to combine the first marinade ingredients with the second marinade, although it would make sense to do so. I'm also not certain that serving a marinade/salsa that was used to marinate raw shrimp with the cooked shrimp (without cooking the marinade/salsa) is that safe.
0 of 3 found this review helpful.
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