Wesson Recipes

Grilled Shrimp Skewers and Mango Salsa

40oz Wesson Canola Oil Bottle

Makes 4 servings

Ready for summer BBQ season? These chili lime shrimp skewers are perfect for entertaining. Grilled shrimp boasts great flavor in a honey garlic jalapeno marinade served with a fresh, sweet and citrusy mango salsa that’s easy to whip up.

  • fish/seafood
  • Ingredients

    Shrimp Marinade
    Wesson Canola Oil 1/4 cup.
    Lime Juice 1/2 cup.
    Garlic, fresh, minced 1 1/4 tbsp.
    Chili Flakes 1 tsp.
    Cumin 2 tsp.
    Paprika 1 tsp.
    Honey 1 1/4 tbsp.
    Cilantro 1/4 cup.
    Jalapeno, minced 1 1/4 tbsp.
    Kosher Salt 2 tsp.
    Black Pepper, ground 1 tsp.
    Shrimp, peeled, de-veined, uncooked, tail on shrimp, 21+ 40 pcs.
    Mango Salsa
    Mangos, sweet, diced 2 cups.
    Green Bell Pepper, diced 1 cup.
    Red Onion, minced 3/4 cup.
    Parsley, chopped 1/4 cup.
    Cilantro, chopped 2 tbsp.
    Lime Juice 1/4 cup.
    Kosher Salt 1 tsp.
    Black Pepper, ground 1/2 tsp.


    Grilled Shrimp

    In a large bowl, combine Wesson Canola Oil, lime juice, garlic, chili flakes, cumin, paprika, honey, cilantro, jalapeno, salt, and pepper. Whisk until properly combined.

    Toss shrimp in marinade and cover and refrigerate for 30 minutes to an hour.

    Pre-heat grill to medium-high heat.

    Thread 5 pieces of shrimp per skewer. Grill shrimp skewers for 3 minutes on each side. Scoop marinade on each side while cooking.

    Serve warm with mango salsa.

    Mango Salsa

    In a large bowl, combine mangos, green bell pepper, red onion, parsley, cilantro, lime juice, salt, and pepper. Toss until evenly mixed. Cover and chill until required. It can make up to 24 hours before but best served fresh.

    Assembly Method
    Serve 2 shrimp skewers with a generous amount of mango salsa on the side.