Grilled Chili Lime Shrimp with Mango Salsa Recipe

Say hello to the perfect summer bite: Grilled Chili Lime Shrimp with Mango Salsa! These juicy skewers are bursting with tangy chili-lime flavor, then paired with a zesty, sunshine-bright mango salsa that brings the party straight to your plate. If you’re looking for a meal that’s just as fun to eat as it is to make, this fresh and colorful dish is your new go-to favorite.

Ingredients You’ll Need

This stunning dish comes together with just a handful of fresh, fuss-free ingredients, each one working a little magic—from the bright zip of lime juice to the sweet pop of mango and fragrant cilantro. Every element in Grilled Chili Lime Shrimp with Mango Salsa brings irresistible flavor, color, and texture to your plate.

• Shrimp (5 lbs): Use large, peeled and deveined shrimp for juicy results and easy eating—make sure they’re thawed if previously frozen.
• Limes (2, juiced): The citrus tang is essential for both marinating the shrimp and adding a fresh kick to the salsa.
• Garlic (2 cloves, minced): Infuses the marinade with savory depth and irresistible aroma.
• Olive Oil (2 Tbsp): Helps the marinade cling to the shrimp and ensures they grill up tender, not dry.
• Mild Chili Powder (1 tsp): Adds just the right amount of warmth—feel free to bump up the heat if you wish!
• Salt (½ + ½ tsp): Enhances all the flavors, used in both the shrimp marinade and the salsa for balance.
• Pepper (¼ tsp): Adds a gentle bite to the marinade.
• Del Monte Diced Mangos (15 oz can, drained): Brings pure tropical sweetness to the salsa; canned mango is convenient and delicious.
• Cilantro (2 Tbsp, chopped): Delivers a herby pop of freshness—use more if you love it!
• Red Onion (2 Tbsp, diced): A little sharpness balances the mango and ties the salsa together.
• More Lime (½ juiced): A final squeeze brightens the salsa.

Variations

Part of the fun with Grilled Chili Lime Shrimp with Mango Salsa is how easily you can tweak it to match your cravings or dietary needs. Don’t be afraid to get creative—here are a few ways to keep things exciting every time you make it.

• Turn Up the Heat: Swap in hot chili powder or a pinch of cayenne if you want an extra fiery shrimp experience.
• Go Fresh with Mango: Use fresh diced mango instead of canned, especially during peak mango season for even bigger bursts of juicy sweetness.
• Salsa Switch-Ups: Add diced avocado, jalapeños, or sweet bell peppers to the salsa for added flavor and crunch.
• Low-Carb Friendly: Serve the shrimp and salsa over lettuce wraps or cauliflower rice for a grain-free twist.
• Veggie Power: Grill up skewers of peppers, zucchini, and onions alongside your shrimp to make it a complete meal.

How to Make Grilled Chili Lime Shrimp with Mango Salsa

Step 1: Mix the Marinade

Start by whisking together your lime juice, minced garlic, olive oil, mild chili powder, salt, and pepper in a large bowl. This gorgeous marinade smells amazing right away and is the secret to deeply flavorful shrimp that are anything but boring. Make sure everything is well combined so every shrimp gets coated in that citrusy, garlicky goodness!

Step 2: Marinate the Shrimp

Add your thawed shrimp right into the bowl with the marinade. Toss them well so they’re evenly coated, then cover and let them marinate for 30 minutes in the fridge. This little waiting period is totally worth it—it infuses the shrimp with bright, zesty flavor and keeps them ultra-juicy when grilled.

Step 3: Make the Mango Salsa

While your shrimp are soaking up all that flavor, stir together the drained canned mangos, chopped cilantro, diced red onion, a squeeze of lime, and a pinch of salt. The key is to mix gently so the mango stays a little chunky—it’s all about texture! Pop the salsa in the fridge until you’re ready to use it, and watch those flavors meld beautifully.

Step 4: Skewer and Grill

Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 20 minutes first to prevent burning). Heat your grill or grill pan to medium-high. Grill the shrimp for 2-3 minutes per side; they’ll turn pink and slightly charred at the edges when perfectly cooked. If you don’t have a grill, a hot stovetop pan works too—the shrimp will still turn out fabulous.

Step 5: Serve and Savor

Once grilled, plate your gorgeous chili-lime shrimp alongside a generous scoop of mango salsa. For a full meal, serve with brown rice, cilantro-lime rice, or whatever side you love. The combination of spicy, citrusy shrimp with that sweet, herby salsa is pure bliss—don’t be surprised if your guests ask for seconds!

How to Serve Grilled Chili Lime Shrimp with Mango Salsa

Garnishes

A final sprinkle of fresh chopped cilantro, a few extra lime wedges, or even a dash of flaky sea salt instantly elevates the look and flavor of Grilled Chili Lime Shrimp with Mango Salsa. If you love a bit more heat, thinly sliced red chili peppers scattered over the top look stunning and taste amazing!

Side Dishes

Keep things vibrant and fresh with coconut rice, grilled corn on the cob, or a crunchy cabbage slaw for contrast. Brown rice or cilantro-lime rice rounds out the meal and soaks up any lingering salsa—every drop is gold!

Creative Ways to Present

Turn your Grilled Chili Lime Shrimp with Mango Salsa into handheld taco night by tucking the shrimp and salsa into soft corn tortillas. For a show-stopping party platter, arrange the skewers in a fan around a bowl of salsa with lime wedges and fresh herbs scattered across the top. Or, make rice bowls with shrimp, mango salsa, greens, and avocado for colorful meal prep all week!

Make Ahead and Storage

Storing Leftovers

If you have leftover grilled shrimp, store them in an airtight container in the fridge for up to 2 days. Keep the mango salsa separate for best texture; it’ll stay fresh and flavorful for about a day, although it’s so tasty you might just finish it sooner!

Freezing

The grilled shrimp freeze surprisingly well—place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up to 2 months. The salsa is best enjoyed fresh and doesn’t freeze well due to its juicy ingredients.

Reheating

Reheat the shrimp gently in a skillet over medium heat or in the microwave for 30 seconds at a time (they warm up fast!). Avoid overcooking so they stay tender and juicy—then top again with plenty of that bright mango salsa.

FAQs

Final Thoughts

Grilled Chili Lime Shrimp with Mango Salsa is the kind of dish you’ll want to make again and again—refreshing, vibrant, and irresistibly satisfying. Gather some friends, fire up the grill, and let the tropical flavors light up your next meal. I can’t wait for you to give it a try!

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