Grilled Shrimp with Mango Salsa

Grilled Shrimp with Mango Salsa
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About This Recipe

Hello, fellow home chefs, wine lovers, and California foodies! Lily here, your friendly Napa Valley local, ready to share an exciting, easy, and delicious recipe that will transport you straight to the heart of wine country. Grilled Shrimp with Mango Salsa is a fantastic summer dinner idea, perfectly complementing the bright, sunny days and crisp, cool evenings of our beloved valley.

I created this recipe after being inspired by the abundant, farm-to-table produce available at local farmers' markets. The shrimp is sourced from the Pacific Coast, just a short drive away, while the mangoes, jalapenos, and cilantro come fresh from Northern California farms.

The dish itself is simple, making it an excellent choice for quick dinners and healthy dinner ideas. To begin, marinate the shrimp in olive oil, garlic, and lime juice for about 30 minutes. Then, prepare the mango salsa by combining diced mango, red onion, jalapeno, cilantro, and lime juice. Once the shrimp has finished marinating, grill it for 2-3 minutes per side, until it turns pink and opaque.

Pair this delightful entree with a side of grilled asparagus, drizzled with a bit of lemon juice and olive oil, and a refreshing cucumber salad with a tangy vinaigrette dressing. These sides not only complement the dish, but also showcase the valley's commitment to fresh, authentic recipes.

For dessert, consider a classic Napa treat, like a fruit tart or a scoop of lavender-infused ice cream, sourced from local creameries. You'll find such delights at the St. Helena Farmers' Market, a hidden gem worth visiting during your stay in the valley.

To elevate this meal to true Napa Valley standards, select a vibrant and zesty Sauvignon Blanc from one of our world-renowned wineries, such as Duckhorn Vineyards or St. Supéry Estate. The wine's acidity and citrus notes will beautifully enhance the shrimp and mango salsa, creating a symphony of flavors that any sommelier would approve of.

As you enjoy your Grilled Shrimp with Mango Salsa, take a moment to savor the rich history and natural beauty of Napa Valley. Close your eyes, breathe in the scents of vineyards and rolling hills, and let your taste buds dance to the rhythm of this valley chef's masterpiece.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Mango

Mango, often referred to as the “king of fruits”, is a tropical stone fruit known for its vibrant color and sweet, juicy flesh. Beyond its delightful taste, mangoes are packed with nutrients. They are a great source of vitamin C, vitamin A, folate, and vitamin E. The antioxidants in mangoes have been found to protect against certain types of cancers. When selecting mangoes for your salsa, look for those that yield slightly to touch, indicating they are ripe and ready to use.

How to Perfectly Grill Shrimp

Grilling shrimp may seem straightforward, but a few techniques can ensure you get those perfectly cooked, juicy, and slightly charred shrimp every time:

  1. Marinating: Before grilling, always marinate your shrimp. The marinade not only infuses the shrimp with flavor but also helps prevent them from drying out on the grill.
  2. Skewering: If using wooden skewers, pre-soak them in water for at least 30 minutes before threading the shrimp. This prevents the skewers from catching fire during grilling.
  3. High Heat: Ensure your grill or grill pan is preheated to medium-high heat. Shrimp cook quickly, so a high heat will give them a nice char without overcooking.
  4. Watch the Time: Shrimp need only 2-3 minutes per side. You'll know they're done when they turn pink and slightly opaque.

Frequently Asked Questions

  1. Can I use frozen shrimp for this recipe? Absolutely! Just ensure you thaw them properly before marinating. Ideally, let them thaw overnight in the refrigerator.
  2. How long can I store the mango salsa? Mango salsa is best enjoyed fresh but can be refrigerated for up to two days in an airtight container.
  3. Any suggestions for allergen-free substitutions? For those allergic to shrimp, grilled chicken or tofu can be used as an alternative. Ensure you adjust the cooking time accordingly.
  4. Can I prepare the salsa ahead of time? Yes! Making the salsa a few hours ahead allows the flavors to meld together, enhancing the taste.
  5. Which other herbs can I use instead of cilantro? If you’re not a fan of cilantro, fresh mint or basil can be a refreshing alternative in the mango salsa.

Tips for Success

  1. Uniform Sizing: When grilling shrimp, ensure they're roughly the same size. This ensures even cooking and prevents smaller shrimp from overcooking while larger ones remain underdone.
  2. Fresh is Best: When it comes to salsa, using fresh ingredients will always yield the best flavor. Ensure your mangoes are ripe and your herbs are fresh.
  3. Pair with Complementary Wines: The vibrant flavors of this dish pair beautifully with light, crisp wines. Consider a Napa Valley Sauvignon Blanc or a refreshing Rosé to elevate your dining experience.

By focusing on these details and tips, you'll be well on your way to creating a delightful Grilled Shrimp with Mango Salsa dish that not only tastes incredible but also captures the essence of Napa Valley cuisine. Enjoy!

Recipe Overview

Recipe:
Grilled Shrimp with Mango Salsa
Author:
Lily Anderson
Season:
Summer
Yield:
4 servings
Calories Per Serving:
157
Prep Time:
PT30M
Cook Time:
PT15M
Total Time:
PT45M

Ingredients List

Ingredients:

For the shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

For the mango salsa:

  • 2 ripe mangoes, peeled, pitted, and diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • Salt and freshly ground black pepper, to taste

Step-by-Step Directions

  1. In a medium bowl, whisk together olive oil, lime juice, smoked paprika, ground cumin, salt, and freshly ground black pepper. Add the shrimp and toss to coat. Marinate for 20 minutes.
  2. While the shrimp is marinating, prepare the mango salsa. In a separate bowl, combine diced mangoes, chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Season with salt and freshly ground black pepper to taste. Set aside.
  3. Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers, and grill for 2-3 minutes per side, or until shrimp is pink and cooked through.
  4. In a medium bowl, whisk together olive oil, lime juice, smoked paprika, ground cumin, salt, and freshly ground black pepper. Add the shrimp and toss to coat. Marinate for 20 minutes.
  5. While the shrimp is marinating, prepare the mango salsa. In a separate bowl, combine diced mangoes, chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Season with salt and freshly ground black pepper to taste. Set aside.
  6. Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers, and grill for 2-3 minutes per side, or until shrimp is pink and cooked through.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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