About halfway into our trip through Central America mango season began. I was so excited to pick fresh mangos off of trees and eat them! Ladies on all of the streets were selling chopped up mango in bags and mango trees started to fill up with the delicious oblong fruits.
Our first taste of fresh Central American mango was in El Zonte, El Salvador. We stayed at a “surf lodge” that had a couple of mango trees in the backyard. The surfer bros who lived in the house were from California and spoke with a seriously stereotypical California Surfer Accent. You know, when surfers speak super slow and draw out the letter ‘a’. These guys reminded me of The Californians sketch from SNL:
They LOVED mango and their mango trees, and they let everyone know it. They were always eating mango and always talking about mango. I kid you not. What made it hilarious, though, was the way they spoke. They said “mahn-go” instead of “mango”, and made it very drawn out and pronounced. I wish I recorded it. I realize it does not sound very funny when it is put in writing, as you need to hear them speaking to each other, but just imagine a couple of 40 year old dudes sitting around a pool talking about their delicious “mahn-gos”. Priceless.
Saying “mahn-go” instead of “mango” turned into one of our repeating jokes throughout the trip, and now that we are back in the US, we have carried on the tradition of saying “mahn-go” instead of mango.
These shrimp and mango skewers are inspired by the boys at the surf lodge who loved mango, but couldn’t pronounce it. Anytime I eat a mango now, thoughts of El Salvador and the Surfer Bros fill my head.
These skewers are super versatile and can be served as an appetizer, eaten as a main dish, or added to a salad! Shrimp and mango take only minutes to grill so this recipe is ready in no time! Use the spicy crema as a dipping sauce, salad dressing, or drizzled over the skewers!
This recipe calls for paleo sour cream. All it is is coconut milk, lemon juice and salt. Find the recipe for it at the Paleo Cupboard. If you want to use regular crema, or none at all, go for it!
- For the shrimp:
- 1 pound shrimp, raw
- 1 tablespoon olive oil
- 1/2-1 tsp crushed red pepper
- juice of half a lemon
- 2 cloves garlic
- 1 tsp grated fresh ginger
- For the Crema
- Paleo Sour Cream (see recipe at Paleo Cupboard)
- Coconut milk
- Lemon Juice
- 1 jalapeno
- 1 tbsp. cilantro
- For the skewers:
- 2 mangos
- wooden skewers
- 2 mangos
- For the shrimp:
- To start, marinate shrimp:
- Add olive oil, crushed red pepper, lemon juice, chopped garlic cloves and ginger to a plastic bag.
- Peel and devein the shrimp. I chop off the tails, but feel free to leave them on.
- Let the shrimp marinate for 1-24 hours.
- For the crema:
- Whip up the paleo sour cream. All it is is coconut milk, lemon juice and salt. A great recipe is at paleocupboard.com/sour-cream
- This can be made ahead of time.
- minutes before you are ready to eat, soak the wooden skewers in water. This ensures that they will not burn! You can use this time to chop the mango into bite sized pieces.
- Now you are ready to create the skewers!
- Alternate threading shrimp and mango pieces until the skewer is full, or looks the way you want it to.
- On a hot grill, Grill the skewers for 2-3 minutes per side. Shrimp cooks very quickly and you do not want to overcook it and make it rubbery! When the shrimp has turned from grey to pink, you know they are ready.
- Drizzle skewers with crema and cilantro.