Le Colonial's Spicy Grilled Shrimp with Chilled Mango Salad
This spicy salad with fresh Gulf shrimp is so refreshing for summer! We're ready to fork this one over with a glass of white wine!
Ingredients
Shrimp and Marinade
- ¼ cup canola oil
- 1 Tablespoon chili oil
- 2 Tablespoons fish sauce
- 1 Tablespoon Thai red curry paste
- 2 teaspoons turmeric powder
- 2 Tablespoons finely chopped lemongrass
- 2 Tablespoons finely chopped garlic
- 2 Tablespoons grated fresh ginger
- 1 Tablespoon chopped cilantro
- 1 Tablespoon chopped scallions
- 1 Thai chile finely chopped
- 1½ to 2 pounds jumbo shrimp peeled, deveined, rinsed, and dried
- Juice of 1 lime for basting
Mango Salad
- 3 Tablespoons fish sauce
- 1½ Tablespoons light brown sugar
- 1 Tablespoon fresh lime juice
- 3 cups diced sweet mango ½-inch dices
- 2 Tablespoons finely chopped fresh mint
- 1 Thai chile finely chopped
Instructions
- Marinate the shrimp: In the bowl of a food processor, combine the ingredients for the marinade, except the shrimp and lime juice, and pulse to form a coarse paste.
- In a plastic zipper bag, combine the shrimp and marinade. Seal the bag and gently massage the contents, until the shrimp is thoroughly coated with the paste.
- Let marinate in the refrigerator for at least 30 minutes, up to 2 hours. Set the lime juice aside for use later.
- For the mango salad: In a small bowl, combine the fish sauce, brown sugar, and lime juice. Stir until the sugar is dissolved.
- Put the mango, fresh mint, and chile in a mixing bowl. Add the fish sauce mixture and gently toss to combine. Cover and let chill in the refrigerator.
- Start the grill, the broiler, or heat a grill pan on medium-high heat.
- Sprinkle shrimp lightly with salt and black pepper.
- Place shrimp on the grill rack coated with cooking spray. Grill 2 to 3 minutes per side, turning once, or until shrimp are just cooked through. As you cook, baste the shrimp frequently with the reserved lime juice.
- Serve immediately with the chilled mango salad.
Notes
Recipe courtesy of Chef Nicole Routhier at Le Colonial in Houston.
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