Ingredients

The following ingredients have 6 Servings
  • 1 pound shrimp (uncooked large, peeled and deveined)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 tablespoon soy sauce (low sodium)
  • 1/4 coconut cream from can of coconut milk*
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sriracha/Asian hot red chili sauce
  • Reserved Blender Marinade
  • 2 mangoes (peeled)
  • 1-2 tablespoons apple cider vinegar (depending on desired “tang")
  • 3 tablespoons vanilla yogurt
  • 1-3 teaspoon sriracha (more or less to taste)
  • Cilantro
  • Fresh lime juice

Instruction

  • Add all the Blender Marinade ingredients to your blender and process until smooth. Measure out 1/2 cup of Blender Marinade and add to a large freezer bag along with 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp to bag and massage to evenly coat. Marinate in the refrigerator for 1 -6 hours.
  • Meanwhile, to your blender with the remaining Blender Marinade ingredients, add mangoes, apple cider vinegar, vanilla yogurt and Sriracha to taste. Blend until smooth and chill in the refrigerator.
  • When you’re ready to grill, drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak for at least 30 minutes in water) .
  • Heat grill to medium high heat and grease. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
  • Sprinkle with cilantro and freshly squeezed lime (optional). Serve with Mango dip.