Mango Lemonade Salad with Grilled Shrimp Skewers
Shrimp skewers may not be the first thing you think of when pondering a bowl of luscious mangoes. But this vibrant, savory-sweet recipe provides a pretty compelling argument. Add in the sweet, tart, coolness of lemonade and we have a light, bright weeknight dinner.
Lucious mango skewers stacked with perfectly-grilled shrimp (with a squeeze of lime) are right at home alongside our Mango Lemonade Salad Kit, which features crisp romaine lettuce, radicchio, crunchy sliced almonds, sweetened crouton crumbles, dried mango pieces, and a fruity mango lemonade vinaigrette.
If you ask us, that all sounds like the perfect dish to enjoy by the pool on a sunny summer day or during a holiday backyard grill fest get-together. Or maybe both? This is definitely a dish you’ll be busting out more than once during the warmer seasons (and it’s easy enough for a busy weeknight!).
Ingredients
- 1 Taylor Farms Mango Lemonade Chopped Salad Kit
- 15 large tail-on shrimp, peeled and deveined
- 3 mangos, diced in 1/2 inch chunks
- 2 limes, cut into wedges
- salt and pepper to taste
Directions
- Soak the skewers in cold water for 30 minutes.
- Set the grill to medium-high heat. Season shrimp with salt and black pepper.
- Thread a mango cube onto a skewer, then shrimp, then mango, alternating until no more shrimp can fit on the skewer. Repeat for remaining skewers.
- Place skewers on the grill rack coated with cooking spray and cook 3 minutes on each side, or until charred. Remove from heat, squeeze lime wedges over skewers.
- Serve with prepared Mango Lemonade Chopped Salad Kit and remaining lime wedges.
*Mangoes Have Entered the Chat*
The humble mango, often hailed as the “king of fruits,” has a very rich history and is quite the culinary powerhouse — if you can manage to not eat them all before using them in your dishes, that is. Mangoes are predominantly grown in tropical and subtropical climates, with the majority of the world’s supply coming from India, where they’ve cultivated the fruit for over 5,000 years. In the United States, most of the domestically-grown mangoes come from Florida, California, Puerto Rico, and Hawaii.
The Increasingly Versatile Mango
The sweet, tangy flavor and buttery texture make mangoes perfect for both sweet and savory dishes. For a tropical twist on the classic bruschetta, try mango salsa atop grilled ciabatta. Mango-infused BBQ sauce is a delightful surprise, bringing a tangy sweetness to grilled meats—especially chicken and pork.
Looking for a new dessert? Mangoes are excellent in coconut rice pudding, providing a tropical twist and an enhanced flavor profile.
Need some fresh snack ideas? Dehydrated mango slices coated with chili and lime are a tasty, spicy-sweet snack and very popular in Mexico.
It’s important to keep in mind that the ripeness of the mango can totally change a dish. Unripe mangoes are more tart, ideal for pickling or adding to salads, while softer, ripe mangoes are perfect for desserts and smoothies. Enjoy this versatile fruit in your culinary adventures.
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