Thai-Style Grilled Shrimp with Mango Salsa

Makes 8 servings

ingredients

  • SAUCE:
    1/3 cup creamy peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons water
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped fresh ginger

  • SALSA:
    2 medium mangoes, coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped red onion
  • 1/4 cup fresh lime juice
  • 2 or 3 chipotle chilies in adobo sauce, chopped*

  • 2 pounds shelled, deveined uncooked medium shrimp
  • 1 medium red onion, cut into 1-inch pieces
  • 4 cups cooked rice
  • 1/4 cup coarsely chopped roasted peanuts
  • 1/4 cup chopped fresh cilantro

directions

Place the peanut butter in a medium saucepan. Slowly whisk in all the remaining sauce ingredients. Bring to a boil over medium heat. Reduce the heat to low; simmer 10 minutes. (Sauce can be made up to 1 day ahead. Cover and refrigerate. Reheat over medium heat before using.) Reserve 1/3 cup sauce to brush on the shrimp and onion after grilling.

In a medium bowl, stir together all the salsa ingredients. (Salsa can be made up to 3 hours ahead. Cover and refrigerate. Remove from the refrigerator about 15 minutes before serving.)

Heat the grill. Thread the shrimp alternately with the onion on eight 10 to 12-inch metal skewers. Brush the shrimp and onion with the peanut sauce; place on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes, or until shrimp turn pink, turning once. Brush with the reserved 1/3 cup peanut sauce.

Serve the shrimp and onion over the rice; sprinkle with the peanuts and cilantro. Accompany with the salsa.

TIP *Chipotle chilies in adobo sauce can be found in the Hispanic foods section of most supermarkets. If desired, remove some or all of the seeds. Any remaining chipotle chilies can be covered and refrigerated about one week or frozen up to 3 months.

Recipe reprinted by permission of Cooking Club Magazine 2010. All rights reserved.

RecID 11453

nutrition information per serving

320 calories; 8g total fat; 160mg cholesterol; 865mg sodium; 41g carbohydrates; 3g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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