Grilled Shrimp Recipes w/ Mango Salsa
The GrillJunkie team cranked up the coals and fired up one of our easy, fast and flavorful Grilled Shrimp Recipes! A great dish choice for casual weeknight entertainment, this one ups the ante and spice a bit as we serve it skewered, or kebab style, and with a delicious mango salsa. This recipe is also a great option for those respecting their faith during the Lenten season. For those who may be looking for an alternative to shrimp, a nice substitute would be salmon fillets. Serve the skewers with basmati rice and an avocado-orange salad. Serves 4.
This Grilled Shrimp recipe uses an easy, ancient and fun grilling method. If you’re not familiar with kebabs, it’s time to get familiar with this simple yet ancient cooking dish and technique. We enjoy grilling kebabs for their ease, versatility and amazing results. The different ingredient combinations offer “boatloads” of tasty possibilities, which is especially helpful when feeding a crowd. This Grilled Shrimp Kebab recipe features global flavors from the Mediterranean and Caribbean regions, Asia, and America. This unique dish makes a nice supper when served on a bed of rice pilaf accompanied by sautéed zucchini and summer squash.
First Up: What is a Kebab?
Kebab, also spelled kebap, kabob, or kabap, is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer, stick or spit. Despite some misgivings, kebabs have been popular for a very long time. Archaeologists in Greece have unearthed firedogs dating back to the 17th century BC that had notches carved in them, possibly to support skewers over an open fire. The term kabap comes much later though, traced back to at least the 17th century (some stories claim the word was originally used in Turkey to describe how soldiers fire-roasted meats that they’d skewered on swords).
The term kebab, originated in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide.
In American English, kebab typically refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.
The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or heartier fish and seafood such a tuna or shrimp. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.
In theory, meat on a stick is an incredible idea—fast to cook, easy to eat, and completely open to great flavor possibilities. But far too many kebabs fall flat, coming out dry, tasteless, and nowhere near their full potential. After many years of grilling and lots of trial and error, though, the GrillJunkie team has found ways to make consistently delicious kebabs. Follow these methods and there’s no risk of making your guests suffer through subpar kebabs at your next backyard barbecue.
Grilled Shrimp Recipes w/Mango Salsa
Serves: 4 | Prep time: 30 minutes | Grilling time: 12 minutes| Special equipment: Skewers, small bowl, small saucepan
Read More →