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maptohealth: Grilled Shrimp with Mango-Chili Sauce This sauce does double-duty: grilling glaze and dip. Keeping the shell on the shrimp locks in moisture while you grill them, and it keeps them from sticking. Servings: 4 Tips Sauce will keep for 2 days or frozen for 3 months. Ingredients Sauce: 6 green onions, whites only 1 Serrano chili, seeds removed, cut into thirds 2 mangos, peeled and chopped, or 10 oz frozen chunks, thawed* 1 lemon, zested and juiced 1 bunch cilantro, leaves only Shrimp: 1 pound easy-peel shrimp (21-25 per pound), deveined but not peeled Directions Preheat the grill to 450 degrees F. Make the sauce: Puree the green onions and chili pepper in a blender or food processor then add the remaining ingredients and process until smooth, adding 1-2 tablespoons of water if necessary. (If you used thawed frozen mango, you won’t need water.) Set aside 2 tablespoons of the sauce and refrigerate the rest. Grill the Shrimp: Spray a nonstick or cast-iron grill pan with nonstick spray. Rinse the shrimp and pat dry. Lightly brush the shrimp with the reserved sauce. Add the shrimp to the hot pan. Cook for three minutes, flip and cook for another 2 minutes, until the shrimp is firm and opaque. Remove from heat, peel as you eat, and serve with dipping sauce. Serving Size: 5-6 shrimp and 1/2 cup of sauce (per serving) Calories: 196.7 Fat: 2.3g Carbs:21.2g  Protein: 24g Fiber: 2.4g
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maptohealth:

Grilled Shrimp with Mango-Chili Sauce

This sauce does double-duty: grilling glaze and dip. Keeping the shell on the shrimp locks in moisture while you grill them, and it keeps them from sticking.

Servings: 4

Tips

  • Sauce will keep for 2 days or frozen for 3 months.

Ingredients

Sauce:

  • 6 green onions, whites only
  • 1 Serrano chili, seeds removed, cut into thirds
  • 2 mangos, peeled and chopped, or 10 oz frozen chunks, thawed*
  • 1 lemon, zested and juiced
  • 1 bunch cilantro, leaves only
  • Shrimp: 1 pound easy-peel shrimp (21-25 per pound), deveined but not peeled

Directions

  1. Preheat the grill to 450 degrees F.

Make the sauce:

  1. Puree the green onions and chili pepper in a blender or food processor
  2. then add the remaining ingredients and process until smooth, adding 1-2 tablespoons of water if necessary. (If you used thawed frozen mango, you won’t need water.)
  3. Set aside 2 tablespoons of the sauce and refrigerate the rest.

Grill the Shrimp:

  1. Spray a nonstick or cast-iron grill pan with nonstick spray.
  2. Rinse the shrimp and pat dry.
  3. Lightly brush the shrimp with the reserved sauce.
  4. Add the shrimp to the hot pan.
  5. Cook for three minutes, flip and cook for another 2 minutes, until the shrimp is firm and opaque.
  6. Remove from heat, peel as you eat, and serve with dipping sauce.

Serving Size: 5-6 shrimp and 1/2 cup of sauce (per serving)

Calories: 196.7 Fat: 2.3g Carbs:21.2g  Protein: 24g Fiber: 2.4g

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