Recipe for: Grilled Shrimp with Mango Sauce (Polish-Modern) - photo 1
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Recipe for: Grilled Shrimp with Mango Sauce (Polish-Modern)

Pikantne Main Dishes Fusion cuisine Grilling 30 min Medium 2 wyświetleń ~111.95 PLN * - (0)
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Description

Delicate grilled shrimp on skewers, served with an aromatic sauce made of mango, red onion, and chili. This modern, light dish combines the sweetness of ripe mango with the acidity of lemon and a spicy touch from the chili — perfect as the centerpiece of a summer lunch or an elegant dinner. In the Polish version, I suggest adding seasonal asparagus and arugula for freshness, and optionally, pearl barley as a filling side. The dish is visually striking (intense color of the sauce, pink shrimp, green asparagus) and is quick to prepare, with the mango sauce able to be made in advance, making it easier to serve when hosting guests.

Ingredients Used

Ingredients (17)

Servings:
4
  • Shrimp 600 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.8 szt. (~60 g)
  • Mango 1.3 szt. (~400 g)
  • Red onion 0.5 szt. (~75 g)
  • Honey 15 ml
  • Olive oil 15 ml
  • Fresh chili 5 g
  • Asparagus 400 g
  • Arugula 80 g
  • 🌿 Przyprawy
  • Sweet paprika 2 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Butter 30 g
  • Coriander 30 g
  • Barley groats 200 g
💰 Szacowany koszt dania: ~111.95 PLN (27.99 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Start by thawing the shrimp if they are frozen: place the sealed package in a bowl of cold water for 15–20 minutes or thaw in the refrigerator for a few hours. Once thawed, drain the shrimp, rinse under cold water, and pat dry with a paper towel. If the shrimp are in their shells, cut the underside and remove the shell, leaving the tail for presentation. Using a sharp small knife or scissors, make a slit along the back and pull out the dark vein (the intestinal tract) — this is called deveining.

Use a cutting board and a small sharp knife or seafood scissors. If you can't remove the vein, you can use a toothpick. Dry the shrimp well — wet ones won't grill properly.

Marinade

2

In a large bowl, combine canola oil, minced garlic, sweet paprika, salt, pepper, and the juice of half a lemon (use about 30 g of juice). Mix with a fork or whisk until the spices are evenly distributed. Add the shrimp to the marinade and coat each piece thoroughly - use a spoon or kitchen gloves. Set aside for 10–15 minutes in a cool place (no longer, to prevent the meat from losing its firmness).

Ingredients: Rapeseed oil, Garlic, sweet paprika, Salt, Black pepper, Lemon
Use a large bowl or salad bowl and a wooden spoon. Do not marinate for too long (max. 20 minutes) — the lemon marinade can "cook" the shrimp too much.

Mango sauce

3

Peel the mango and cut the flesh away from the pit. Chop the flesh into pieces and place it in a blender. Add finely chopped red onion (if you prefer a milder taste, blanch the onion in boiling water for 30 seconds and drain), chopped chili (remove seeds for a milder version), honey, olive oil, and the juice of half a lemon (about 30 g). Blend until smooth and slightly runny. Taste and adjust salt/pepper to your liking — the sauce should be sweet and sour with a gentle spiciness.

Ingredients: Mango, Red onion, fresh chili, Honey, Olive oil, Lemon, Salt, Black pepper
Use a blender or an immersion blender. If the sauce is too thick, add 1–2 tablespoons of water. If you don't have fresh mango, use thawed mango and drain excess juices.

Preparing asparagus

4

Trim the woody ends of the asparagus — break the stalk by hand at the point where it naturally snaps (about 2–3 cm from the bottom). Transfer the asparagus to a bowl and drizzle with canola oil, season lightly with salt, and mix by hand to ensure each piece is coated with a thin layer of oil.

Ingredients: asparagus, Rapeseed oil, Salt
Use a large bowl and a platter for mixing. For thin asparagus, 3–4 minutes of grilling is enough — do not over-dry them.

Stuffing

5

If you are using wooden skewers, soak them in cold water for at least 15 minutes (to prevent burning). Thread the shrimp onto the skewers: it's best to cut them in half lengthwise and thread 3–4 shrimp onto each skewer lengthwise — leave some space in between so the heat can circulate around them.

Ingredients: Lemon
Use long metal or wooden skewers that have been soaked beforehand. Thread the shrimp so that the tail is facing outward — it looks nice after grilling.

Grilling

6

Preheat the grill to medium-high heat (about 200°C) or light the charcoal grill to an even glow. Place the skewers with shrimp on the grill and cook for 2–3 minutes on each side — when the shrimp turns pink and is no longer translucent, it is ready. Place the asparagus next to it or in a grilling basket and grill for 3–4 minutes, turning frequently, until dark stripes appear and they are tender-crisp.

Ingredients: asparagus, Rapeseed oil, Butter
Use tongs and a grilling basket for the asparagus. Do not leave the shrimp unattended — cooking them too long will make them rubbery. If you have a thermometer, the meat should reach about 63°C inside.

Resting

7

After removing from the grill, let the shrimp and asparagus rest for 1–2 minutes — this short "resting" period will allow the juices to stabilize and the shrimp will be juicier.

Ingredients: asparagus
Use a plate with a grid or dry paper to drain excess fat. Do not cover too tightly so they don't lose their crispiness.

Serving

8

On a large platter, arrange the arugula, place the skewers with shrimp and grilled asparagus next to it. Drizzle generously with mango sauce (2–3 tablespoons per serving) and add a few drops of lemon juice for freshness. Garnish with chopped cilantro (optional) and serve immediately — preferably with a portion of pre-cooked spelt or crispy bread.

Ingredients: Arugula, asparagus, Mango, Coriander, Barley groats
Use flat plates or a wooden board for serving. Serve the sauce in a sauceboat so that the guest can control the amount.

Optional - preparing the spelt

9

If you are using pearl barley, it's best to cook it beforehand: rinse 200 g of pearl barley, pour in 500 ml of salted water, and cook covered for 30–40 minutes until soft. After cooking, drain and mix with a little olive oil and salt.

Ingredients: Barley groats, Olive oil, Salt
It's best to cook the spelt earlier the same day or use previously cooked spelt from the fridge. If you want to shorten the cooking time, soak the spelt a few hours before cooking.

Fun Fact

💡

The combination of tropical fruits with seafood is a trend in fusion cuisine; in modern Polish cuisine, local grains are often paired with Asian notes, hence the idea of using pearl barley as a side dish for grilled shrimp with mango sauce.

Best for

letnia kolacja przyjęcie w ogrodzie impreza z przyjaciółmi

Tips

🍽️ Serving

Serve the shrimp hot, with the mango sauce slightly chilled. On the plate, arrange arugula as a base, shrimp on skewers to the right, asparagus to the left, and the sauce in a sauceboat. For a more attractive effect, add lime slices and sprinkle with finely chopped cilantro. Serve with a bunch of herbs or fresh country bread.

🥡 Storage

Mango sauce can be stored in a closed container in the fridge for up to 2 days. Shrimp are best eaten immediately — they can be stored in the fridge for a maximum of 24 hours, but they lose their texture when reheated (not recommended). Barley can be stored in the fridge for up to 3 days and reheated in a pan with a little olive oil.

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