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    Home » Recipes » Fish and Seafood

    By Carol Published: Jun 29, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Grilled Citrus Chili Shrimp with Mango Pineapple Salsa

    Jump to Recipe
    4.30 from 10 votes
    1 hour 5 minutes
    Pinterest image for Grilled Citrus Chili Shrimp with Mango Pineapple Salsa

    Grilled Citrus Chili Shrimp with Mango Pineapple Salsa is a quick and simple summer appetizer for four or just the right amount for a lovely dinner for two.

    Photo of Grilled Citrus Chili Shrimp with Mango Pineapple Salsa on cast iron pan garnished with fresh cilantro.

    It's hot.  How hot is it?

    It's so hot, I didn't want to go outside to grill these shrimp!  Here's an easy recipe that's perfect when the weather heats up!

    When I want to grill something quickly, I do it on a grill pan or on the grill insert for our gas cooktop.  And frankly, unless we're grilling something else, we probably wouldn't heat up our outdoor grill for a pound of shrimp.

    You already know I'm all about using wild American shrimp.  None of that farmed stuff for me!  I used "colossal" 12 to 15 count [per pound] Key West shrimp.  Because they're so large, they're easy to peel and devein.

    Photo of fresh raw shrimp on blue-rimmed plate.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Tips for marinating seafood:
    • More great, easy shrimp recipes!
    • Grilled Citrus Chili Shrimp with Mango Pineapple Salsa
      • Equipment
      • Ingredients  1x2x3x
        • Shrimp
        • Salsa
      • Instructions 
        • Shrimp
        • Salsa
      • Notes
      • Nutrition

    Tips for marinating seafood:

    This is one of my favorite marinades for shrimp:  Orange juice, lime juice, chili powder, a touch of honey and a touch of heat.

    • Never marinate shrimp or other seafood very long.
    • If the marinade is acidic, the acid will "cook" the shrimp and you wind up with ceviche.
    • For average-sized shrimp (say.... 20-30 count), keep the marination time to approximately half an hour.
    • For large shrimp such as the ones I've used here, keep marination time to an hour.
    • Always marinate proteins in something "non-reactive" such as glass, ceramic, porcelain or even a plastic zipper-top bag.  Acids can "react" with untreated metal and your food may pick up a metallic taste.  Not good.

    Photo of shrimp being marinated in white nonreactive dish with lime slices.

    A mango and pineapple salsa with jalapeno, red onion, cilantro, lime and a touch of honey pairs perfectly with the shrimp.

    Photo of Mango Pineapple Salsa.

    Super quick!  Super delicious!

    Photo of Grilled Citrus Chili Shrimp with Mango Pineapple Salsa on cast iron pan with salsa in the background garnished with cilantro.

    Enjoy!

    More great, easy shrimp recipes!

    • The Best Shrimp Creole
    • Shrimp in Avocado Butter
    • Shrimp Scampi with Artichokes
    • Shrimp Cocktail Louis
    • Mexican Shrimp Cocktail
    • Spicy Baked Shrimp with Tomatoes and Feta Cheese
    • Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
    • Shrimp and Corn Tortilla Soup

    Grilled Citrus Chili Shrimp with Mango Pineapple Salsa

    4.30 from 10 votes
    By: Carol | From A Chef's Kitchen
    Grilled Citrus Chili Shrimp with Mango Pineapple Salsa is a quick and simple summer appetizer or just the right amount for a lovely dinner for two.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 1 hr
    Cook Time 5 mins
    Total Time 1 hr 5 mins
    Course Fish and Seafood
    Cuisine Southwestern / Mexican
    Servings 4
    Calories 326 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Grill Pan

    Ingredients
      

    Shrimp

    • ¼ cup olive oil
    • ¼ cup orange juice
    • 1 large lime - juiced (about 2 tablespoons)
    • 4 cloves garlic - minced
    • 2 tablespoons chili powder
    • 1 teaspoon honey
    • ½ teaspoon hot sauce
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 pound colossal shrimp - 12-15 count per pound, peeled and deveined, tail intact

    Salsa

    • 1 large mango - pitted and diced
    • 1 cup diced pineapple
    • ½ cup finely chopped red onion
    • 1 large jalapeno pepper - finely chopped
    • ¼ cup chopped fresh cilantro
    • 1-2 tablespoons honey
    • Lime juice - to taste
    • ¼ teaspoon salt

    Instructions
     

    Shrimp

    • Combine marinade ingredients and shrimp in a non-reactive dish or a zipper-top bag. Marinate in the refrigerator for 1 hour.
    • Preheat grill. Grill shrimp 2-3 minutes per side or until firm and translucent, being careful not to overcook.

    Salsa

    • Combine all ingredients in a small bowl. Serve with shrimp.

    Notes

    Always marinate proteins in something "non-reactive" such as glass, ceramic, porcelain or even a plastic zipper-top bag.  Acids can "react" with untreated metal and your food may pick up a metallic taste.  Not good.

    Nutrition

    Serving: 1 | Calories: 326kcal | Carbohydrates: 28g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 944mg | Potassium: 620mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1917IU | Vitamin C: 58mg | Calcium: 117mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

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    • Sheet Pan Thai Baked Fish with Broccolini
    • Shrimp and Crab Seafood Casserole
    • Brown Rice Shrimp Paella with Chorizo
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    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Barb P says

      July 10, 2021 at 12:33 am

      5 stars
      We had these for dinner tonight and I loved the combination of the flavors! Unfortunately, I could not find a ripe pineapple, so I just used the mango and it was still very tasty. I served it along with a tomato nectarine salad and roasted broccoli for a colorful and delicious dinner.

      Reply
    2. Heather@The Fed Up Foodie says

      July 01, 2016 at 9:57 am

      This is so beautiful I had to pin!!!

      Reply
      • Carol says

        July 01, 2016 at 10:17 am

        Thank you, Heather!

        Reply

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