TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1-1/4 cups mango nectar
  • 2 tablespoons lime juice
  • 4 teaspoons minced chipotle peppers in adobo sauce
  • 1-1/2 teaspoons grated lime peel
  • 1-1/4 teaspoons ground cumin
  • 16 uncooked jumbo shrimp, peeled and deveined

Nutritional Facts

1 skewer: 112 calories, 2g fat (0 saturated fat), 124mg cholesterol, 140mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.


  1. In a large bowl, whisk the first five ingredients until blended. Reserve 1/2 cup for basting. Add shrimp to remaining marinade; gently toss to coat. Let stand 15 minutes.
  2. Drain shrimp, discarding marinade. On four metal or soaked wooden skewers, thread shrimp. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
  3. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Mighty Mango Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p143

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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