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Mango Chili Shrimp & Scallop Skewers
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Mango Chili Shrimp & Scallop Kebabs

Easy to prepare, this tasty summer Mango Chili Shrimp & Scallop Kebabs recipe is one any seafood lover will enjoy…
Prep Time10 minutes
Cook Time15 minutes
Passive Time10 minutes
Servings: 4 kebabs
Author: Francine Lizotte
Course: BBQ - Grilling, Main Course
Cuisine: Fusion
Keyword Dairy Free, Easy Recipe, Fish & Seafood, Gluten Free, Holidays & Events, Low Sodium/No Sodium, Quick & Easy, Summer Recipe

Equipment

  • 4 metal or wooden skewers Footnote

Ingredients

MANGO CHILI SAUCE

  • 1 tbsp. canola oil, plus more for BBQ grates tips & tricks
  • ¼ cup red onions, chopped
  • ground Himalayan pink salt, to taste
  • 1 tbsp. ginger, chopped
  • 2 large cloves garlic, chopped
  • 1 large mango, stone removed, and cubed into pieces tips & tricks
  • 1 tsp. chili powder
  • ½ tsp. hot paprika
  • freshly ground mixed peppercorns, to taste
  • 4 tbsp. pineapple juice, divided
  • 1 tbsp. freshly squeezed lime juice tips & tricks
  • 2 tbsp. sweet chili sauce see Recipe
  • 1 tbsp. agave nectar, or to taste tips & tricks

KEBABS

  • 12 large prawns, peeled and deveined
  • 8 pieces pineapple
  • 8 large scallops, muscles removed and patted dry
  • 8 pieces red peppers
  • ground Himalayan pink salt, to taste
  • 1 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

MANGO CHILI SAUCE

  • In a skillet over medium heat, add oil. When it gets hot, add onions and season with salt; sauté for 2 minutes. Add ginger and garlic; sauté for 1 minute.
  • Add mango cubes and cook until soft, about 2 minutes, stirring constantly.
  • Season with chili powder, hot paprika, and freshly ground mixed peppercorns. Pour in 2 tbsp. pineapple juice and lime juice. Add sweet chili sauce and agave nectar; stir well.
  • Reduce the heat to medium-low and simmer for 5 minutes.
  • Remove the mixture from the heat and allow to cool for 10 minutes before transferring to the jar of a blender.
  • Pulse a few times, pour in the remaining 2 tbsp. pineapple juice, and pulse again until well blended; taste and adjust seasoning if needed.
  • Transfer to a basting pot and set aside while assembling the kebabs.

KEBABS

  • Using 4 skewers, thread shrimp, piercing twice, then a pineapple piece, followed by a scallop, and red pepper piece, leaving a little gap between each ingredient. Repeat the same order, finishing with a prawn; set aside.
  • Bring the BBQ temperature between 450ºF and 500ºF; generously grease the grates with canola oil, using paper towel and tongs.
  • Place kebabs on prepared grates and grill 2 minutes per side.
  • After the first 2 minutes, flip them and spoon mango chili sauce over the kebabs, spreading it evenly with a brush; continue grilling for the remaining 2 minutes.
  • Served with either white or coconut rice, sprinkle on chopped cilantro, with mango chili sauce on the side.

Notes

Footnote: If using wooden skewers, soak for 30 minutes in water before grilling.