Mango + Lychee Shrimp Kebabs

When mangos and lychees are in season, it should be no surprise we eat them with every meal. Dinner included.

Here is a good way to incorporate tropical fruit into your dinner menu.  Pop them on a skewer with some shrimp and veggies to make a bright rainbow.  They only need a few minutes on the grill to sizzle and caramelize.

I love shrimp for quick dinners.  We stocked up on these Key West pinks while we were in the Keys a couple months ago and froze them in quart-sized freezer bags.  They thaw in no time.  

[I’m pulling up my soapbox for a moment] I know you’ve heard me say this before:  wild American shrimp are the only way to go.  They’re subject to strict regulations and aren’t swimming in antibiotics and pesticides.  When you cook them, they don’t shrink to half their size.  I can give you a dozen more reasons, but I’ll leave you with one very important point:  they taste better.   

The sauce is optional, but it’s a breeze to make. Just add jalapeño, herbs, yogurt, and lime to the blender and give it a whirl.  The fresh and tangy flavor is a perfect complement to these grilled kebabs.  It’s an easy summer dinner with the color and flavor of the tropics.  

Mango & Lychee Shrimp Kebabs
  1. 6 wood skewers
  2. 3/4 pound shrimp, peeled and deveined
  3. 1 mango, cut in chunks
  4. 18 lychees, peeled and seeded*
  5. 1 red pepper, cut in chunks
  6. 1 red onion, cut in chunks
  7. 1 tablespoon coconut sugar or brown sugar
  8. 2 teaspoons Cajun seasoning
  9. 1 tablespoon grapeseed oil
  10. 1 cup basil or cilantro
  11. 1 cup mint
  12. 2/3 cup greek yogurt
  13. 1 jalapeño, sliced in half*
  14. 2 teaspoons lime juice
  15. salt and black pepper, to taste
  1. Soak the skewers in warm water for at least 15 minutes while you prep the other ingredients.
  2. Mix the coconut sugar and Cajun seasoning in a bowl and toss the shrimp in it to coat.
  3. Thread the shrimp, mango, lychees, peppers, and onions on the skewers.
  4. Combine the basil, mint, yogurt, jalapeño and lime in a blender for 1 minute. Season to taste with salt and pepper and continue blending for another 30 seconds.
  5. Prepare a hot grill. Scrape it clean. Put the grapeseed oil in a small dish. Fold a paper towel into a small square. Using tongs, soak the paper towel in the oil and rub over the grill grates several times.
  6. Grill the skewers for 3-4 minutes, carefully turn them, and grill an additional 2 minutes, or until the shrimp are perfectly cooked.
  1. *Once the lychees are peeled, make a small slit in the side and carefully remove the seed without tearing it in half. If it does tear, skewer the two halves together.
  2. *Remove the seeds from the jalapeño for less heat.
Suwannee Rose

Mango & Lychee Shrimp Kebabs, sizzling off the grill, served with green goddess dip.  Big, juicy, tropical flavors!

2 Comments Mango + Lychee Shrimp Kebabs

  1. Lauren Gay July 28, 2015 at 11:20 pm

    This looks so tasty. I love lychees but I have only found them once. Where do you buy yours from?

    1. suwanneerose July 29, 2015 at 8:36 am

      Hi Lauren! In the Tampa area you can find them when they’re in season at Oceanic Market on Tampa Street and Sanwa Farmer’s Market on Hillsborough. I got these at a farmer’s market called Fruitscapes in Pine Island, FL.

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