Ginger And Chili Grilled Shrimp

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  • ½

    cup low-fat buttermilk

  • 1

    tablespoon freshly grated ginger

  • 2

    jalapeño chilies, minced

  • 2

    cloves garlic, crushed

  • 1

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 18

    jumbo shrimp (about 1 1/4 pound), peeled and deveined, tails left on

  • 2

    ripe mangos, peeled, cut into 1-inch dice

  • 1

    small lime, cut into 6 wedges

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  1. Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
  2. Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
  3. Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.
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