Grilled Shrimp Skewers Get Tropical with Mango Salsa and Peanut-Lime Dip

.Avada-Video-Wrapper {

width: 100%;

}

.Avada-Video-Wrapper iframe {

width: 100% !important;

height: 400px !important;

border: none;

}

For a vibrant departure from the usual backyard BBQ snooze fest, these Lemongrass-Coconut Shrimp Skewers are your ticket to tropical flavor paradise. Think Southeast Asian flair meets smoky grill magic—perfect for summer gatherings where you want your guests to say, “Wow, this is better than Applebee’s!” But with way more personality. Paired with zesty mango salsa and a creamy peanut-lime dipping sauce that’s basically the Beyoncé of condiments, this dish turns outdoor cooking into an exotic adventure, all without leaving your backyard.

Ingredients (Serves 4–6)

For the Shrimp Skewers:

• 2 lbs jumbo shrimp (peeled, deveined, tails on—because presentation matters, and they’re easier to eat than a salad at a buffet)
• 4 stalks fresh lemongrass (white part only, finely chopped—think of it as the secret weapon for that fragrant punch)
• 1/2 cup coconut milk (full-fat, because we’re all about that rich, tropical goodness)
• 3 tbsp fish sauce (the unsung hero of Southeast Asian cuisine—trust us, it’s worth the splash)
• 2 tbsp honey or palm sugar (for that perfect sweet balance—like a good joke, it’s all about timing)
• 1 tbsp lime zest + 2 tbsp lime juice (because a little citrus never hurt nobody)
• 4 garlic cloves (minced—garlic makes everything better, even your jokes)
• 1 tbsp grated ginger (to add a zing that makes your taste buds dance)
• 1 tsp turmeric powder (for color and earthiness—think of it as the spice that makes you feel fancy)
• 1 red chili (sliced, optional for heat—because sometimes, you just need a little fire)
• Bamboo skewers (soaked in water for 30 minutes—because nobody likes a grill mishap)

For the Mango Salsa:

• 2 ripe mangoes (diced—sweet, juicy, and so good it might make you forget about dessert)
• 1/2 red onion (finely chopped—because a little sharpness keeps things interesting)
• 1 jalapeño (seeded, minced—hotter than your last date’s bad pickup line)
• 1/4 cup cilantro (chopped—freshness that’ll make your taste buds sing)
• Juice of 1 lime (because life is better with a little zing)
• Salt to taste (season generously, like your grandma’s best advice)

For the Peanut-Lime Dipping Sauce:

• 1/4 cup creamy peanut butter (smooth as silk, because nobody likes chunky surprises)
• 2 tbsp soy sauce (umami in liquid form—trust us, it’s a game changer)
• 2 tbsp lime juice (for that citrus punch that ties it all together)
• 1 tbsp honey (to sweeten the deal)
• 1 tsp sriracha (for a spicy kick that says, “Hey, I’ve got flavor!”)
• 1/4 cup coconut milk (to thin it out and keep it luscious)

Step-by-Step Instructions

1. Marinate the ShrimpIn a blender, combine lemongrass, coconut milk, fish sauce, honey, lime zest, lime juice, garlic, ginger, turmeric, and chili. Blend until smooth—think of it as the tropical version of a smoothie, but way more flavorful. Toss the shrimp in the marinade, cover, and refrigerate for 1–2 hours, but don’t go overboard—shrimp can get tough if they hang out in acid too long, and nobody wants a chewy skewer. It’s like a spa day for your seafood, but with more flavor and less relaxation.

2. Prep the Salsa & SauceMix mango, red onion, jalapeño, cilantro, lime juice, and salt for the salsa. Chill until ready to serve—because nothing says “party” like cold, fresh mango salsa. For the dipping sauce, whisk peanut butter, soy sauce, lime juice, honey, sriracha, and coconut milk until smooth—imagine making a silky, spicy peanut butter latte that you definitely want to dip your shrimp into. Adjust the consistency with water if needed; no one likes a runny sauce that’s more like a salad dressing.

3. Skewer and GrillThread the marinated shrimp onto skewers (3–4 per skewer—think of it as the shrimp’s VIP lounge). Preheat your grill to 400°F (204°C)—hot enough to give your shrimp that perfect sear without turning them into rubbery hockey pucks. Grill for 2–3 minutes per side until lightly charred and opaque—think of it as the shrimp’s version of a sun-kissed vacation. Overcooking is the enemy here, so keep an eye on those little guys.

4. Serve with Style Arrange your grilled shrimp skewers on a platter, surrounded by vibrant mango salsa and the luscious peanut-lime dipping sauce. Garnish with lime wedges and cilantro—because presentation isn’t just for Instagram, but it definitely helps your dish look as good as it tastes. Whether you’re channeling a tropical getaway or just impressing your friends, this dish elevates outdoor cooking to a whole new level of flavor and fun.

Pro Tips for Tropical Perfection

🔥 Lemongrass Hack: Bruise lemongrass stalks before chopping to release aromatic oils—think of it as giving your herbs a little pep talk to get them excited for flavor duty.

🔥