Grilled Teriyaki Shrimp with Mango Salsa

Every season revolves around food in my world and I love trying new things using seasonal ingredients. My husband has been asking me to cook with shrimp more so I made this last week using what I had in the house. You can buy bags of frozen shrimp, already peeled and deveined to make this very easy to throw together. The sweetness of the honey and tanginess of the lime work well in this dish. The mango, avocado and radish salsa was a creation of what I had in my fruit bowl. We had purchased locally grown radishes at our Farmer's Market a couple days before so I decided to use those instead of the standard red onion that you typically find in salsa.

Grilled Teriyaki Shrimp with Mango Salsa
1 lb large shrimp, peeled and deveined
1/4 cup soy sauce
1-2 limes
1 Tbsp honey
1 Tbsp water
2 cloves garlic, minced
Mango Salsa
1/2 cup diced mango
1/4 cup diced avocado
1/4 cup sliced radishes (or red onion)
squeeze of lime juice


Whisk together the soy sauce, juice from the limes (reserving a little lime juice for the salsa), honey, water, and garlic. Add the shrimp and marinade for 20 minutes in the fridge.
Turn grill on medium high heat. Skewer the shrimp and discard remaining marinade.
Spray grill with nonstick GRILLING spray or pour a little oil over a clean kitchen towel and wipe grill surface. Place skewers on grill and cook with the cover down for about 3 minutes.
Carefully turn the skewers and grill on other side for two minutes. These cook very fast, so keep the cover open while you cook the other side and watch them carefully. Remove from grill.
Mix together the diced mango, avocado, radishes (or red onions) with a squeeze of lime juice and a pinch of salt and pepper. Mix gently and serve alongside grilled shrimp.
Spoon the mango salsa over shrimp, it is a great combination!


  1. I like the frozen shrimp, too, because then I can just have it on hand. This looks good!


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