Grilled Shrimp With Mango, Strawberry, Avocado Salsa

It has been so hot here lately that I am not going to apologize for the large number of recipes that I am posting that use an outdoor grill – there is no way I am wanting to turn the stove on right now!

If you don’t have a grill, all the recipes I have been posting  could certainly be cooked in a skillet or under the broiler.  I am sure they would taste just as good.

One of my favourite things to cook on a grill is shrimp.  And shrimp also happens to be a very economical seafood, which is why we eat it quite a lot.

These grilled shrimp were just delicious.  I marinated them for a short time in a mixture of lime juice, honey and garlic which gave them a wonderful flavour, and the honey contributed to the caremelization on the surface.

I served these on top of a mango and strawberry salsa, meaning that the entire recipe is AIP friendly and suitable for the elimination phase of AIP.

If you are not AIP and can handle some chili, a chopped jalapeno chili would be wonderful in the salsa!

Grilled Shrimp with Mang0-Strawberry-Avocado Salsa

Serves 6

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For the grilled shrimp:

  • 2lb large shrimp – peeled and deveined
  • ¼ cup lime juice
  • ¼ cup honey
  • 2 tbsp fish sauce
  • 2 tbsp avocado oil
  • 2 cloves garlic – crushed
  • 1 tbsp freshly grated root ginger
  • sea salt to taste

For the mango, strawberry, avocado salsa:

  • 1 cup strawberries – hulled and chopped
  • 1 large ripe mango – peeled, stoned and chopped
  • 1 ripe avocado – peeled, stoned and chopped
  • 2 tbsp chopped cilantro
  • 2 green onions – chopped
  • 2 cloves garlic – crushed
  • 1 tbsp freshly grated root ginger
  • sea salt to taste
  • 2 tbsp extra virgin olive oil
  • Zest and juice of 1 lime

The first thing you need to do is to take some wooden or bamboo skewers and soak them in cold water for a couple of hours – this will stop them from burning on the grill.

Place the lime juice, honey, fish sauce, olive oil, garlic, ginger and salt in a pan and bring to a simmer.  Cook for 5 minutes then leave to cool.

Divide the marinade in half, and pour one half over the shrimp.  Cover and refrigerate for half to one hour.  Keep the remaining half of the marinade to one side to use as a glaze.

While the shrimp is marinading, make the salsa.

Chop the mango, strawberries and avocado into evenly sized pieces and place them in a bowl.  Add the cilantro, green onions, lime zest, ginger and garlic, and season well with salt.  Mix well then pour over the olive oil and lime juice.  Give it all one final mix then store in the fridge until needed.

When ready to cook the shrimp, preheat the grill to medium hot.

Thread the shrimp onto the soaked bamboo skewers (I like to use 2 skewers for each as they hold the shrimp securely and makesthem easier to turn).

Grill the shrimp for 2-3 minutes per side, brushing well with the reserved marinade.

Remove from the grill once the shrimp is pink and opaque and serve at once with mango, strawberry, avocado salsa.

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I like to put a bed of lettuce on a plate, top this with the salsa and then sit the shrimp skewers on top.

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I served this with some tostones made from green plantains.

Shared at Paleo AIP Recipe Roundup #34

Shared at Gluten Free Fridays #99

Shared at Real Food Fridays #46

8 thoughts on “Grilled Shrimp With Mango, Strawberry, Avocado Salsa

  1. Oh my gosh, Charlotte, even on a full stomach this sounds incredibly delicious and doable for a “not so good” cook like me. I’ve got it on my list for tomorrow.
    Am I missing a printer friendly button?
    I want to keep this one!

    • I probably need to sort out a printer friendly add on for my blog (it is on my extensive list of “things to do” that I simply do not have time to do at the moment!)

      If you message me with your email address, I can mail you a word document of this recipe that should be easier for you to print out – email address is salixisme at gmail dot com.

      And yes this was a very easy meal – most difficult thing was threading the shrimp on the 2 skewers – it would be even easier if you just used one!

  2. No shrimp in freezer, but I do have scallops. And this sounds great for those scallops! Thank you!!! I’d love that print friendly add on too. But don’t know how. I’ve just been printing off your posts normally, and they print off adequately enough. Have a great weekend!

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