I know many summer barbecues probably aren’t happening this year (and rightly so), but these curried mango shrimp kebobs are great even if you’re having a party for one!
I love shrimp in the summer because it’s so light. I’m all about light, fresh, and flavorful and this recipe hits all of those notes. With sweet mango and satisfying coconut oil, you really can’t go wrong.
I used shell-on shrimp that required peeling but you don’t have to use this type. You can go for whatever you find to be easiest. As far as the mango goes, you want to aim for big diced pieces. I prefer fresh-cut mango. Need a refreshed on how to cut up mango – check out this simple video.
Once you have your shrimp and mango prepared, brush them both with coconut oil and mix with curry powder. The curry powder will give this recipe a nice little kick.
These curried mango shrimp kebobs can most definitely be made in advance. Prep them on the kebabs (one shrimp, one piece of mango, one shrimp, one mango, etc.) and then keep them in the fridge until you’re ready to grill them up.
Once your grill is preheated, set the kebobs gently onto the rack and let them cook until the shrimp is nice and golden and the mango slightly charred. This will give it a delectable flavor.
You could serve these kebobs alongside a garden-fresh salad or some other grilled veggies. Asparagus is one of my favorites.
I’d also suggest a glass of white wine or Rose if you’re into that. If you’ve been a fan of the site for any amount of time, you know my go-to wine company is Dry Farm Wines for paleo-friendly wines. (You can click that link and claim your penny bottle!)
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Curried Mango Shrimp Kebobs
- 1 pound raw shrimp
- 2 cups diced mango
- 1 tablespoon melted coconut oil
- 1 teaspoon curry powder
Thread the shrimp and mango onto skewers. Brush with coconut oil and sprinkle with curry powder.
Preheat a gas or charcoal grill to medium high heat. Grill until shrimp is pink and mango is lightly charred.
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