There’s something almost magical about the way charred shrimp and sweet mango dance together—a culinary partnership I first discovered during my travels along Mexico’s Baja peninsula. Local vendors would grill skewers of fresh-caught shrimp over makeshift barrel grills, serving them with hand-chopped fruit salsas that perfectly balanced the smokiness. Today, I’m sharing my take on these BBQ Shrimp Skewers with Mango Salsa—a recipe that honors both Caribbean flavor traditions and good ol’ Southern BBQ techniques that my grandmother would approve of.
The Perfect Shrimp Marinade
The secret to truly exceptional grilled shrimp isn’t just what you put on them, but how you prepare them before they ever touch the grill. Begin with 2 pounds of large shrimp (16-20 count), peeled and deveined with tails intact—the tails serve as natural handles and add flavor during grilling.
For the marinade, I start with an infused oil technique passed down through professional kitchens. Gently warm 4 tablespoons of olive oil in a small pan, then add 5 thinly sliced garlic cloves. Let them slowly release their essence over low heat for about 5 minutes—you’re looking for softening, not browning. This method extracts maximum flavor without any bitter burnt notes.
Strain this fragrant oil into a bowl and add 1 tablespoon fresh lime juice, 1 teaspoon smoked paprika (a nod to Southern BBQ traditions), ½ teaspoon brown sugar, ¼ cup thick BBQ sauce, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. The marinade should be thick enough to cling to the shrimp but not so heavy that it overwhelms their delicate flavor.
Toss your shrimp gently in this marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, though 4-6 hours will develop deeper flavors. Don’t marinate overnight—the acid in the lime juice will start to “cook” the shrimp, giving them an unpleasant texture.
Chef’s Note: When working with wooden skewers, always soak them in water for at least 30 minutes before threading your shrimp. This prevents them from burning on the grill—a simple step my first chef mentor drilled into me that makes all the difference. Metal skewers eliminate this step entirely if you have them on hand.
Building The Perfect Mango Salsa
While your shrimp marinate, prepare the mango salsa that will ultimately transform this dish from good to memorable. The key is balancing sweet, spicy, and acidic elements.
Begin with 2 cups of ripe mango, diced into ¼-inch chunks—they should be sweet but still firm enough to hold their shape. Add 1 medium jalapeño (seeds removed if you prefer less heat), finely diced. Fold in ¼ cup sliced green onions and ¼ cup chopped fresh cilantro—these herbs provide the fresh, bright notes that make this salsa sing.
Finish with the zest and juice of one lime, plus a generous pinch of salt to heighten all the flavors. Gently fold everything together, then let the salsa rest in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld beautifully together, almost like a quick pickling process.
Grilling With Precision
Now comes the moment of truth—the grilling. Thread 3-4 marinated shrimp onto each skewer, leaving small spaces between them to ensure even cooking. This spacing is crucial—crowded skewers will steam rather than char.
Heat your grill to medium-high (about 375-400°F). Clean and oil the grates thoroughly to prevent sticking. Place your skewers on the hottest part of the grill and cook for just 3-4 minutes per side. You’re looking for a slight char, vibrant color change, and gentle curling—when shrimp form a loose C-shape, they’re perfect; an O-shape means they’ve gone too far.
Remember that shrimp continue cooking briefly after you remove them from heat. I’ve seen countless professional chefs (myself included in my early days) ruin perfectly good shrimp by leaving them on the grill too long. Trust that slight translucency at the center will resolve during the rest period.
Bringing It All Together
Serve these skewers immediately, topped generously with the prepared mango salsa. The contrast between the hot, smoky shrimp and the cool, bright salsa creates that perfect tension that makes great dishes memorable.
A crisp Sauvignon Blanc makes an ideal pairing, as does coconut rice if you’re looking for a complete meal. For a more casual presentation, serve alongside warm tortillas or plantain chips—the kind of meal that encourages gathering around the table and using fingers.
This dish reminds me that sometimes the most memorable cooking comes from honoring traditions while adding your own signature touch. Just like my grandmother would make classic recipes her own with little tweaks, this recipe bridges tropical influences with backyard BBQ comfort. I hope it brings as much joy to your table as it has to mine through the years.