Grilled Shrimp with Mango and Toasted Coconut

Name: Grilled Shrimp with Mango and Toasted Coconut
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. lemon zest plus 1 tbsp. lemon juice, plus 1 lemon, halved; 2 tsp. honey; 1 tbsp. plus 2 tsp. olive oil, divided; Kosher salt; 3 Persian cucumbers, thinly sliced; 8 oz. daikon, peeled and thinly sliced into half-moons; 2 champagne mangos (18 oz.), peeled and sliced 1/4 inch thick; 1/2 c. shredded unsweetened coconut, toasted; 1/4 c. mint leaves, chopped; 1/2 serrano chile, thinly sliced; 1 1/2 tbsp. chopped chives; 1 tbsp. finely chopped peeled fresh ginger; 1 1/2 lb. extra-large peeled and deveined shrimp (16/20 count)

It's great for guests!

By Kristina KurekPublished: Jun 16, 2024

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grilled shrimp with mango and toasted coconut

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

325

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Consider this colorful dish your ticket to the tropics in just half an hour. Starring succulent grilled shrimp, this is a flavorful, feel-good weeknight meal with much-needed vacation vibes.

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Ingredients

1 Tbsp.
lemon zest plus 1 tbsp. lemon juice, plus 1 lemon, halved
2 tsp.
honey
1 Tbsp.
plus 2 tsp. olive oil, divided
Kosher salt
3
Persian cucumbers, thinly sliced
8 oz.
daikon, peeled and thinly sliced into half-moons
2
champagne mangos (18 oz.), peeled and sliced 1/4 inch thick
1/2 cup
shredded unsweetened coconut, toasted
1/4 cup
mint leaves, chopped
1/2
serrano chile, thinly sliced
1 1/2 Tbsp.
chopped chives
1 Tbsp.
finely chopped peeled fresh ginger
1 1/2 lb.
extra-large peeled and deveined shrimp (16/20 count)

Directions

1. Step 1Heat grill to medium-high. In large bowl, whisk together lemon juice, honey, 2 teaspoons oil, and 1/4 teaspoon salt. Add cucumbers, daikon, and mangos and gently toss.
2. Step 2In medium bowl, toss coconut with mint, serrano, chives, ginger, lemon zest, and 1/4 teaspoon salt.
3. Step 3In separate large bowl, toss shrimp with remaining tablespoon oil and 1/2 teaspoon salt. Thread onto skewers (3 to 5 shrimp per skewer). Grill until opaque throughout, 2 to 3 minutes per side. Grill lemon, cut side down, until charred, 1 to 2 minutes, then squeeze over cooked shrimp. Serve with mango salad and sprinkle with coconut-mint topping.

NUTRITIONAL INFORMATION (PER SERVING): About 325 calories, 14.5 g fat (7 g saturated), 214 mg cholesterol, 1,461 mg sodium, 26 g carbohydrates, 5 g fiber, 18 g sugar (3 g added sugar), 25 g protein

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