Every July my grill gets a workout, but the one recipe I come back to more than anything is this grilled shrimp with spicy mango lime coulis. It started as a way to use up a case of too-ripe Ataulfo mangoes, and it turned into the dish my neighbors now text me about in May, asking when shrimp season starts.
The magic is in the contrast: briny, snappy shrimp hit with high heat until the shells char and the meat turns opaque, then spooned with a cool, glossy mango coulis that carries a slow jalapeño burn and a bright hit of lime. It tastes like a beach vacation but comes together on a weeknight.
The coulis is really just a blender sauce, so the whole thing hinges on two things: dry shrimp and a screaming hot grill. Get those right and you have a plate that looks like a restaurant appetizer but costs about fourteen dollars to make for six people.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) large shrimp, peeled and deveined, tails left on
Look for 21-25 count per pound shrimp, which grill without drying out. If you only have cooked shrimp, skip the grill and sear them 60 seconds per side in a ripping-hot cast-iron pan.
3 tbsp olive oil, divided
Any neutral high-smoke-point oil like avocado or grapeseed works here. Avoid extra-virgin for the grill if your bottle is dark and peppery, since it can taste bitter over high heat.
2 tsp kosher salt
Diamond Crystal kosher salt is the reference here; if you use Morton, cut it to 1 1/2 teaspoons because the crystals are denser. Fine sea salt also works at the reduced amount.
1 tsp smoked paprika
Smoked paprika gives the charred flavor even if your grill runs cooler than you think. Sweet paprika plus a pinch of chipotle powder is a solid substitute.
1/2 tsp freshly ground black pepper
Grind it right before mixing so the oils stay volatile. White pepper is a fine swap if you want the spice to disappear into the marinade.
2 large ripe mangoes, peeled and cubed (about 2 cups)
Ataulfo or Champagne mangoes are sweeter and less fibrous than Tommy Atkins. Frozen mango chunks, thawed and drained, work perfectly out of season.
1 jalapeño, stemmed, seeded if you want less heat
Leave the seeds and white pith in for a real kick; a serrano gives a sharper, greener heat if you want to escalate.
1/4 cup fresh lime juice (about 3 limes)
Roll the limes on the counter before juicing to get more yield. Bottled lime juice is a last resort; it tastes flat and cooked.
1 tbsp honey
Agave syrup or maple syrup both substitute one-for-one. Taste your mango first, because a very sweet one may need only half the honey.
2 tbsp fresh cilantro leaves, plus more for serving
Flat-leaf parsley or mint are good swaps if you are in the cilantro-tastes-like-soap camp. Add the herbs last so they stay green.
1 clove garlic, grated
A microplane keeps the garlic from turning into chunks in the coulis. One teaspoon of garlic paste from a tube is an easy shortcut.
1 tbsp rice vinegar
White wine vinegar or apple cider vinegar both work. The acid keeps the coulis from tasting like baby food.
Tips & Tricks
- Dry the shrimp completely with paper towels before they hit the grill. Wet shrimp steam instead of sear, and you will never get those dark charred edges that make this dish look impressive.
- Chill the coulis while the shrimp grill. Ten minutes in the refrigerator thickens it slightly and makes the hot-cold contrast on the plate much more striking.
- Do not walk away from the grill once the shrimp go on. Two pounds of shrimp go from perfectly opaque to rubbery in under ninety seconds, so stand there with tongs and a plate.
- Taste the coulis after blending and adjust with a pinch of salt before the honey. Salt first, then sweet, is the order that keeps the sauce balanced instead of cloying.
Pro Tips
Step-by-Step Instructions
1. Soak Skewers and Heat Grill
If using bamboo skewers, soak 12 of them in water for 20 minutes so they do not burn. Preheat a gas or charcoal grill to high, 450 to 500 F (232 to 260 C), and brush the grates with oil once hot.
2. Dry and Season Shrimp
Pat the 2 pounds of shrimp bone-dry with paper towels, then toss in a bowl with 2 tablespoons olive oil, kosher salt, smoked paprika, and black pepper. Let them sit at room temperature for 10 minutes while the grill finishes heating.
3. Skewer the Shrimp
Thread the shrimp onto the skewers, pushing the skewer through the tail end and out the head end so each shrimp sits in a loose C shape. Pack them snugly but not overlapping, about 5 to 6 shrimp per skewer.
4. Blend the Coulis
Add the mango, jalapeño, lime juice, honey, garlic, rice vinegar, remaining 1 tablespoon olive oil, and cilantro to a blender. Blend on high for 45 seconds until completely smooth, then taste and add a pinch of salt if it tastes flat. Refrigerate until serving.
5. Grill Shrimp 2 Minutes
Lay the skewers on the hot grill and cook undisturbed for 2 minutes, until the underside turns bright pink with dark charred spots. You will hear a sharp sizzle, which means the grates are hot enough.
6. Flip and Finish
Flip the skewers with tongs and grill for 90 seconds to 2 minutes more, until the shrimp are opaque all the way through and curl into a loose C. They are done when the thickest part reads 120 F (49 C) on an instant-read thermometer.
7. Rest and Plate
Slide the shrimp off the skewers onto a platter and let them rest 2 minutes so the juices redistribute. Spoon the chilled mango coulis over the top or serve it in a bowl on the side for dipping.
8. Garnish and Serve
Scatter torn cilantro leaves and a few thin jalapeño rings over the shrimp, then squeeze a grilled lime half over everything. Serve immediately while the shrimp are still hot and the coulis is cold.
Delicious Variations
Coconut-Crusted Version
Press the seasoned shrimp into 1 cup shredded unsweetened coconut before skewering and grill as directed, which gives a crispier, sweeter crust that plays beautifully with the mango.
Blackened Cajun Style
Swap the smoked paprika for 2 teaspoons Cajun seasoning and sear the shrimp in a cast-iron skillet over high heat, then serve the coulis on the side for dipping.
Shrimp Taco Night
Chop the grilled shrimp, warm 12 corn tortillas, and build tacos with the coulis, shredded cabbage, and crumbled cotija for a completely different dinner from the same components.
How to Store Grilled Shrimp With Spicy Mango Lime Coulis
Refrigerator
Store grilled shrimp and coulis in separate airtight containers for up to 3 days. Keeping them apart stops the acid in the coulis from turning the shrimp mushy.
Freezer
Freeze the coulis alone in a sealed container for up to 3 months; it thaws overnight in the refrigerator. Cooked shrimp do not freeze well because they turn rubbery, so eat those fresh.
Reheating
Reheat shrimp gently in a covered skillet over medium-low heat for 3 to 4 minutes, or eat them cold over salad. Never microwave them, and never reheat the coulis, which should stay chilled.
Frequently Asked Questions
Q: Can I make the mango coulis ahead of time?
Yes, the coulis can be blended up to 2 days ahead and stored covered in the refrigerator. The flavors actually improve after a few hours as the jalapeño and lime meld into the mango. Just stir it well before serving, since it separates slightly.
Q: How do I know when grilled shrimp are done?
Shrimp are done the moment they turn opaque and curl into a loose C shape, which takes about 3 to 4 minutes total over high heat. A tight O shape means they are overcooked, and an instant-read thermometer should read 120 F (49 C) at the thickest part.
Q: Is this shrimp recipe very spicy?
It has a gentle warmth rather than real heat, because one seeded jalapeño across six servings is mild. If you want more fire, leave the seeds in or add a second jalapeño, and if you want none, use half a seeded poblano instead.
Q: Can I cook this shrimp without a grill?
Yes, a cast-iron skillet or grill pan over high heat works just as well and takes the same 3 to 4 minutes. Sear the shrimp in a single layer without crowding, working in two batches so they brown instead of steam.
Q: What should I serve with grilled shrimp and mango coulis?
Coconut rice, a simple cabbage slaw, or warm corn tortillas are the best pairings because they soak up the coulis without competing with it. A crisp Sauvignon Blanc or a lime-heavy mocktail rounds out the meal.
Fire up the grill this weekend, blend that mango coulis, and tell me how it went in the comments. If you make it, snap a photo and tag me, because seeing your charred shrimp on a real dinner table is genuinely the best part of this job.
Grilled Shrimp With Spicy Mango Lime Coulis
Grilled Shrimp With Spicy Mango Lime Coulis delivers smoky charred shrimp with a sweet-heat tropical sauce ready in 30 minutes for easy summer dinners.
🧂 Ingredients
- 2 lb (900g) large shrimp, peeled and deveined, tails left on
- 3 tbsp olive oil, divided
- 2 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 2 large ripe mangoes, peeled and cubed (about 2 cups)
- 1 jalapeño, stemmed, seeded if you want less heat
- 1/4 cup fresh lime juice (about 3 limes)
- 1 tbsp honey
- 2 tbsp fresh cilantro leaves, plus more for serving
- 1 clove garlic, grated
- 1 tbsp rice vinegar
📋 Instructions
- 1Soak Skewers and Heat Grill — If using bamboo skewers, soak 12 of them in water for 20 minutes so they do not burn. Preheat a gas or charcoal grill to high, 450 to 500 F (232 to 260 C), and brush the grates with oil once hot.
- 2Dry and Season Shrimp — Pat the 2 pounds of shrimp bone-dry with paper towels, then toss in a bowl with 2 tablespoons olive oil, kosher salt, smoked paprika, and black pepper. Let them sit at room temperature for 10 minutes while the grill finishes heating.
- 3Skewer the Shrimp — Thread the shrimp onto the skewers, pushing the skewer through the tail end and out the head end so each shrimp sits in a loose C shape. Pack them snugly but not overlapping, about 5 to 6 shrimp per skewer.
- 4Blend the Coulis — Add the mango, jalapeño, lime juice, honey, garlic, rice vinegar, remaining 1 tablespoon olive oil, and cilantro to a blender. Blend on high for 45 seconds until completely smooth, then taste and add a pinch of salt if it tastes flat. Refrigerate until serving.
- 5Grill Shrimp 2 Minutes — Lay the skewers on the hot grill and cook undisturbed for 2 minutes, until the underside turns bright pink with dark charred spots. You will hear a sharp sizzle, which means the grates are hot enough.
- 6Flip and Finish — Flip the skewers with tongs and grill for 90 seconds to 2 minutes more, until the shrimp are opaque all the way through and curl into a loose C. They are done when the thickest part reads 120 F (49 C) on an instant-read thermometer.
- 7Rest and Plate — Slide the shrimp off the skewers onto a platter and let them rest 2 minutes so the juices redistribute. Spoon the chilled mango coulis over the top or serve it in a bowl on the side for dipping.
- 8Garnish and Serve — Scatter torn cilantro leaves and a few thin jalapeño rings over the shrimp, then squeeze a grilled lime half over everything. Serve immediately while the shrimp are still hot and the coulis is cold.
