Skewered Shrimp on Sugar Cane with Mango Lime Salsa
Submitted by bosslady1029
Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
35 minThis is the dish that turns a backyard cookout into a Caribbean beach party.
Jumbo shrimp get rubbed with Caribbean seasoning, skewered, and grilled over charcoal embers until smoky and just curled.
Meanwhile, razor-thin slices of fresh sugar cane hit the grill too, picking up caramelized char marks and a subtle sweetness.
The mango lime salsa ties it all together with diced ripe mango, lime zest, fresh coriander, grated ginger, and a drizzle of molasses for depth.
Pile the grilled shrimp on top of the charred sugar cane, spoon that salsa over everything, and watch the whole plate disappear.
Chef Tips
- Let the shrimp sit with the Caribbean rub for at least 10 minutes so the spices have time to penetrate
- Slice the sugar cane as thin as possible on the bias. Thick pieces won’t soften enough on the grill
- Build a wood or charcoal fire and let it burn down to embers. You want steady, gentle heat, not raging flames
- The salsa benefits from resting 15 minutes before serving so the mango can absorb the lime and ginger
Ingredients
Directions
Rub shrimp with Caribbean seasoning and skewer.
Let sit for 10 minutes.
Peel sugar cane and slice on the bias razor thin.
Prepare a wood or charcoal fire and let it burn down to embers.
In a mixing bowl combine lime zest, mango, coriander and ginger.
Add half of the reserved lime juice and the molasses and mix well.
Add the sugar cane and let rest for 15 minutes.
Remove sugar cane from marinade and grill 1 minute on both sides.
Grill shrimp 2 minuets on each side.
Place shrimp on sugar cane and drizzle with marinade.
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