Marinated shrimp with mango salsa
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 154 / Protein 6g / Carbohydr. 9g / Fat 11g
Ingredients (3 servings)
| 9 | shrimp (ready to cook) |
| 3 stalks | lemongrass |
| 1 sprig | rosemary |
| 1 sprig | thyme |
| 1 clove | garlic |
| 0.5 | mango |
| 0.5 bunch | cilantro |
| 3 tbsp | olive oil |
| salt | |
| pepper |
Utensils
grill, barbecue tongs, resealable freezer bag, cutting board, knife, small bowl
Wine Tip
Riesling Großes Gewächs, dry, 2012
The quality class “Grand Cru” describes some of the most highly evaluated wines in Germany and refers mostly to very full-flavored, dry white wines. A dry Riesling is the perfect companion to shellfish recipes and goes very well with this dish.
Step 1
Preheat the grill. Peel garlic, remove green sprout, and finely chop with rosemary and thyme leaves.
grill, cutting board, knife
1 clove garlic / 1 sprig rosemary / 1 sprig thyme
Step 2
In a resealable bag, marinate shrimp in olive oil, chopped rosemary, thyme, garlic, salt and pepper. Chill for approx. 10 min.
resealable freezer bag
9 shrimp / olive oil / salt / pepper
Step 3
In the meantime, finely dice mango and chop cilantro.
cutting board, knife
0.5 mango / 0.5 bunch cilantro
Step 4
Mix diced mango with chopped cilantro and season with salt and pepper to taste.
small bowl
salt / pepper
Step 5
Remove marinated shrimp from the fridge and skewer 3 shrimp on each lemongrass stalk.
3 stalks lemongrass
Step 6
Grill the skewers on each side for approx. 2 – 3 min. until the shrimp are opaque throughout. Season with salt and pepper. Top with mango salsa to serve.
grill, barbecue tongs
salt / pepper
