Ingredients
Scale
- 1 lb shrimp, large, deveined
- 1 cup mango chutney
- 1 tablespoon ginger, fresh, minced
- 1 tablespoon brown sugar
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 lemon, juiced
- 1 lime, juiced
- 10 bamboo skewers, soaked in water for 1 hour
For the Mango Chutney:
- 1 c. frozen mango chunks
- 1/4 c. mango puree or juice
- 1 fresh mango diced
- 1/2 scotch bonnet pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 red onion
- 3 cloves of garlic
- 1 lemon, zested, juiced
- 1/2 bunch green onions
- 1 tbsp. fresh ginger
- 1 tsp. black pepper
- 1/2 tsp. salt
Instructions
- In a blender add all ingredients, blend everything leaving slightly chunky.
- To prepare shrimp, mix seasoning blend together and set aside. Devein shrimp, peel if desired, leave on shrimp tails.
- Place shrimp in a large bowl, add seasoning blend and remaining ingredients, mix well. Refrigerate shrimp for at least 30 minutes to 1 hour.
- Remove shrimp from refrigerator and thread about 5 shrimp per skewer.
- Prepare grill and grill shrimp for 2-3 minutes per side, baste with more mango chutney as you grill.
- Serve shrimp with a side of mango chutney for dipping.
Nutrition
- Serving Size: 4