Grilled Shrimp with Mango, Lime, and Radish Salsa
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 250, total fat 19 G., saturated fats 3 G., proteins 4 G., carbohydrates 18 G., fiber 3 G., cholesterol 21 mg, sodium 235 mg, sugar 12 G.
Calories 250, total fat 19 G., saturated fats 3 G., proteins 4 G., carbohydrates 18 G., fiber 3 G., cholesterol 21 mg, sodium 235 mg, sugar 12 G.
To prepare this appetizer, you'll need very large shrimp. They're marinated in lemon juice and olive oil before being grilled. Just a couple of minutes per side will ensure the shrimp are tender and just the right amount of firm. A Mexican salsa of ripe, juicy mango, invigorating lime, crisp radishes, and spicy fresh cilantro adds a wonderfully vibrant flavor. The contrasting combination of these ingredients imbues the appetizer with a unique, exotic taste, with hints of tropical fruit that perfectly complement the seafood.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shrimp in marinade
- 12 large shrimp
- 1/4 cup olive oil
- Juice of 1 lemon
Salsa
- 2 limes
- 2 mangoes, diced
- 4 - 5 red radishes, diced
- 1 red onion, diced
- 1 tbsp chili powder
- Half a bunch of fresh coriander leaves, chopped
- 1/4 cup olive oil
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Cooking the dish according to the recipe:
- In a large bowl, toss the shrimp with olive oil, lemon juice, salt, and black pepper. Let marinate for about half an hour while you preheat the grill. Grill the shrimp on each side until pink, about 5 minutes, depending on their size.
- Peel and core the limes and cut between the membranes to separate them into segments. Place the segments in a bowl and squeeze the juice from the membranes. Add the remaining ingredients and toss; season with salt and pepper. Arrange the fried shrimp on a platter and top with salsa.
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