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.

It’s hot.  How hot is it?

It’s so hot, the devil went back to hell just to cool off.  It’s so hot, I’m sweating like a politician on election day.  Or how about… it’s so hot, I saw a coyote chasing a jackrabbit and they were both walking.  Okay…. Groan.

It’s so hot, I didn’t want to go outside to grill these shrimp!

Actually, I’m not much into using our big outdoor grill.  I leave all that to my husband.  He loves it and he’s great at it as shown in this brat-grilling extravaganza….

Um…. all that fire makes me a little nervous.

In almost 21 years of marriage, I’ve learned it’s never a bad thing to let your hubby have his “thing.”  When I want to grill something, I do it on my Calphalon 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.  Gorgeous!  And because they’re so large, they’re easy to peel and devein.

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

Tips for marinated seafood:

• 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.

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

Enjoy!

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Yield: 4

Grilled Citrus Chili Shrimp with Mango Pineapple Salsa

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.

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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.

Prep Time 1 hour

Cook Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• SHRIMP
• 1/4 cup olive oil
• 1/4 cup fresh orange juice
• 1 large lime, juiced (about 2 tablespoons)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon honey
• 1/2 teaspoon hot sauce
• 1 teaspoon salt
• 1/2 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
• 1/2 cup finely chopped red onion
• 1 large jalapeno pepper, finely chopped
• 1/4 cup chopped fresh cilantro
• 1-2 tablespoons honey
• Lime juice, to taste
• 1/4 teaspoon salt

Instructions

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

Nutrition Information

Yield

4

Serving Size

Appetizer Portion
Amount Per Serving Calories 409Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 242mgSodium 1946mgCarbohydrates 40gFiber 4gSugar 29gProtein 29g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.