Grilled Shrimp and Mango Skewers Recipe

A Taste of Sunshine on a Stick

I first tried these skewers at a beach barbecue. The smell was amazing. Sweet mango and smoky shrimp filled the air. I knew I had to make them myself. Ever wondered how to turn a simple grill night into a tropical escape?

My First Skewer Fiasco

My first try was a bit messy. I loaded the skewers too full. A piece of mango fell right into the flames. It created a sweet, smoky flare-up. That little mistake taught me to keep things simple. Good food is about joy, not perfection.

Why This Combo Works

The flavors here are magic. The sweet mango balances the spicy jerk shrimp. The grill gives everything a tasty, crispy edge. It feels like a party in your mouth. Which flavor combo surprises you the most? Tell me in the comments!

A Quick Trip to the Islands

This dish pulls from Caribbean tastes. Jerk seasoning comes from Jamaica. It’s a bold mix of spice and heat. Grilling fruit is popular in many warm places. *Did you know mango is often called the king of fruits?*

Will you try this recipe for your next gathering? Share a picture if you do. I love seeing your creations.

Ingredient	Amount	Note
Jumbo shrimp	1 1/2 lb.	peeled, deveined, tails on
Kosher salt	1 tsp + 1/4 tsp
Mild jerk sauce	1/4 cup	store-bought
Mango chutney	1/4 cup	store-bought
Reduced-sodium soy sauce	2 Tbsp.
Vinegar-based BBQ sauce	2 Tbsp.
Mango	1 large	peeled, cut into 1″ pieces
Scallions	3	cut into 1″ pieces
Neutral oil	2 Tbsp. + more	for grill
Fresh cilantro	2 Tbsp.	coarsely chopped

Get Ready for Grilling Magic

Step 1
Pat your shrimp dry with a paper towel. Toss them in a bowl with a teaspoon of salt. Add the mild jerk sauce and mix it all up. Let them chill in the fridge for a bit.

Step 2
Now, make your special glaze. Mix the mango chutney, soy sauce, and BBQ sauce together. In another bowl, season your mango chunks with a little salt.

Step 3
Time to build your skewers. Start and end each one with a shrimp. Alternate with mango and scallion pieces in between. Drizzle them all with a little oil.

Step 4
Get your grill nice and hot. Clean the grates well so nothing sticks. A quick brush of oil prevents a sticky mess. (A hard-learned tip: Soak wooden skewers first so they don’t burn!).

Step 5
Grill your skewers in batches if you need to. Brush them with that yummy glaze halfway through. Cook until the shrimp are pink and perfect.

Step 6
Take them off the heat and onto a platter. Give them one last brush with the remaining sauce. A sprinkle of fresh cilantro makes them pop.

What’s the best way to keep shrimp from sticking on the grill? Share below!

Cook Time: 6–8 minutes
Total Time: 25 minutes (plus marinating)
Yield: 4–5 servings
Category: Dinner, Appetizer

Make It Your Own

These skewers are so easy to change up. Try a new twist to suit your taste. Here are three fun ideas to get you started.

Spicy Kick
Use a hot jerk sauce instead of mild. Add a pinch of cayenne pepper to the glaze. It will really wake up your taste buds.

Veggie Delight
Swap the shrimp for big chunks of bell pepper. Add some zucchini and red onion too. The sweet and smoky glaze is great on veggies.

Peachy Keen
No mango? Use fresh peaches or pineapple instead. The fruit gets wonderfully sweet and caramelized on the grill.

Which creative spin would you try first? Vote for your favorite in the comments!

Your Perfect Summer Plate

These skewers are a full meal on a stick. But every star needs a good supporting cast. Here is how I love to serve them.

Pile them on a bed of fluffy coconut rice. A simple side of grilled corn completes the meal. A crisp green salad works great too.

For drinks, a cold beer is a classic pairing. A tropical iced tea with a lime wedge is perfect for everyone. Both choices are wonderfully refreshing.

Which would you choose tonight: a cold beer or sweet iced tea?

Keep It Fresh & Make It Ahead

Store leftover skewers in the fridge for two days. They reheat well in a warm oven. I do not suggest freezing them. The shrimp can get rubbery. You can prep the sauce and skewers a few hours early. Just keep them separate in the fridge until grilling.

Quick Fixes for Common Hiccups

Sticky skewers? Soak wooden ones in water for 30 minutes first. Sauce too thick? Thin it with a little water or lime juice. Shrimp cooking too fast? Turn down the heat to avoid burning. These small steps make a big difference. They ensure your meal turns out perfect every single time.

Your Grilling Questions Answered

Can I make this gluten-free?
Yes! Just use tamari instead of regular soy sauce. Check your other sauce labels too.

How far ahead can I prepare these?
You can marinate the shrimp and make the sauce a full day in advance.

What if I don’t have jerk sauce?
No problem. A mix of paprika, garlic powder, and a pinch of cayenne works.

Can I double this recipe for a crowd?
Absolutely. It scales up beautifully for your next summer barbecue.

What other fruit could I use?
Pineapple chunks are a fantastic swap for the mango. They grill up nicely.

Your New Go-To Summer Meal

I hope you love these tropical skewers. They always remind me of beach picnics. What will you serve them with? I would love to see your creations. Share your photos with me.

Tag Amelia Hartwell on Pinterest so I can see your work!
Happy cooking! —Amelia Hartwell.