Grilled Shrimp + Mango Salsa


Chef Israel Medina shares an easy summer appetizer with his grilled shrimp starter. The seafood gets a quick cook and is served over a salsa of juicy mango, fresh cucumber and bright mint. A maple chipotle sauce provides an extra layer of savory goodness for balanced bites.


Servings: 4


  • 12 medium shrimp, peeled and de-veined
  • 3 mangoes, peeled
  • 1 cucumber, peeled
  • 10 cherry tomatoes
  • 10 mint leaves
  • 3 tablespoons olive oil
  • 1 teaspoon fresh-ground black pepper
  • 1 teaspoon salt
  • 4 tablespoons maple syrup
  • 4 teaspoons chipotle powder


  1. Dice the mangoes, cucumber, and tomatoes. Chop the mint and combine. Add the olive oil, salt and pepper and toss.
  2. In a separate bowl, whisk the maple syrup and chipotle powder until combined, then add the sauce to the salsa and mix until thoroughly combined.
  3. Grill or broil the shrimp until pink on each side and cooked through (at least 30 seconds per side).
  4. To plate, spoon the salsa onto small plates and place 3 grilled shrimp on top.

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