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.
Helpful tools and equipment to make Grilled Citrus Chili Shrimp with Mango Pineapple Salsa (Affiliate Links):
- 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
- 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
- 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.
Serving SizeAppetizer Portion
Amount Per Serving Calories 409Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 242mgSodium 1946mgCarbohydrates 40gFiber 4gSugar 29gProtein 29g