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Grilled Citrus Mango Shrimp with Mango Avocado Salsa and Quinoa

Shanna
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Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings

Ingredients
  

For the shrimp:

  • 1.5-2 pounds shrimp (13/15 or 16/20 size), peeled, deveined, tails on (24-32 oz)

For the Marinade:

  • ¼ cup olive oil 60ml
  • ¼ cup mango juice 60ml
  • 2 tablespoon lime juice
  • 2 tablespoon orange juice
  • 2 teaspoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Mango Avocado Salsa:

  • 1-2 red mangoes peeled and diced (1-1.5 cups) seed discarded
  • 1 Japanese cucumber diced ( about a cup)
  • ½ red onion diced ( about ⅓-1/2 cup)
  • 1-2 avocados peeled, pit removed and diced
  • 2-3 Fresno chiles stem, seeds and ribs removed, thinly sliced
  • ½ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon lime zest
  • Kosher salt and ground black pepper to taste around ½ to 1 teaspoon each

For the Quinoa:

  • 1 cup white quinoa
  • 1 ½ cup broth chicken or veg
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2-3 teaspoon Lime juice
  • 2-3 tablespoon cilantro chopped

Instructions
 

  • You can work on all three components at once since the quinoa needs soaking and rinsing, the salsa is chilled, and the shrimp marinates for 20 min. 
  • Start with soaking the quinoa, then rinse the water until it runs clear and then keep soaking while you prepare the salsa. This should take about 10 minutes.
  • For the salsa, prep all the ingredients as stated in the list, mix in together in a large bowl and keep chilled until ready to use. If you want it milder use only one Fresno chile, if you want it spicier add more. Taste and season with salt and pepper how you like it. If you make this salsa a day ahead of time, add in the avocado right before serving. 
  • For the shrimp whisk together all the marinade ingredients in a bowl and pour over the shrimp. Mix well and let it marinade for 20 minutes. 
  • While the shrimp is marinating, cook the quinoa. Drain the quinoa from the soaking liquid first then combine the broth and quinoa in a medium sauce pan, bring to a boil. Place a lid on the pan and lower the heat to low and cook for 15 minutes. Turn off the heat and let steam for 5 minutes. Fluff with a fork and season with salt, pepper, lime juice and some diced cilantro. 
  • Preheat your grill to medium high, brush the grates with oil. Remove the shrimp from marinade but keep the marinade close by. Grill the shrimp 2-3 minutes as side until starting to turn opaque and curl, brushing with excess marinade. You want some nice grill marks but don’t overcook. 
  • To serve: spoon some of the quinoa on a plate or bowl, top with 4-6 shrimps and a half a cup or so of the salsa and some slices of lime. Servings depend on how hungry you are!
  • The salsa is excellent with tacos or just with chips too.