grilled honey chipotle lime shrimp with mango avocado salsa
A bright and sassy summer main for your Memorial Day cookout.
Ingredients
- 1 1/2 lb jumbo shrimp (21-30/lb), peeled and deveined
- 1/4 cup honey
- 2 tbsp lime juice
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- steamed rice, for serving
mango avocado salsa
- 2 avocados, chopped
- 1 cup mango chunks, finely diced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp tajin
Instructions
- Pat the shrimp very dry with paper towels. In a large bowl, whisk together the honey, 2 tablespoons of olive oil, lime juice, chipotle chili powder, smoked paprika, minced garlic, and a pinch each of salt and pepper. Add the shrimp and toss until well coated.
- Thread 5-6 shrimp onto wooden skewers. Heat a grill pan, grill, or cast iron skillet to medium heat and drizzle with a couple teaspoons of olive oil.
- Working in batches as needed, grill the skewers 2-3 minutes per side until charred. Move to a plate and continue with additional skewers, as needed, until all are cooked.
- Make the salsa. In a bowl, toss together the avocado, mango, lime juice, cilantro, basil, tajin, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Serve the skewers over bowls of rice with plenty of salsa and fresh cilantro and/or basil, as desired.