Grilled Shrimp With A Trio Of Sauces Recipe

Name: Grilled Shrimp With A Trio Of Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lb raw shrimp; 1/2 bunch fresh flat-leaf parsley, leaves finely chopped; 1/4 cup extra-virgin olive oil; -1 None Mango Salsa; 1 tsp vegetable oil; 1 tsp mustard seeds; 1 handful fresh curry leaves; 1 tsp fresh ginger, finely chopped; 2 None green chilies, finely chopped; 2 None medium firm mangoes, cut into 1/3 inch cubes; -1 None Arugula Pesto; 2 oz grated pecorino cheese; 2 tbsp chopped walnuts; 2 large cloves garlic; 1 bunch arugula; 2/3 cup extra-virgin olive oil; -1 None Pink Tartar Sauce; 1/4 cup red wine; 1 1/4 cups mayonnaise; 1/2 tbsp fresh flat-leaf parsley leaves, finely chopped; 1/2 tbsp cornichons, chopped; 1/2 tbsp capers, chopped; 1/2 tbsp finely chopped shallot; 1/2 tbsp lemon juice

Servings: persons

9 lb raw shrimp
1/2 bunch fresh flat-leaf parsley, leaves finely chopped
1/4 cup extra-virgin olive oil
-1 None Mango Salsa
1 tsp vegetable oil
1 tsp mustard seeds
1 handful fresh curry leaves
1 tsp fresh ginger, finely chopped
2 None green chilies, finely chopped
2 None medium firm mangoes, cut into 1/3 inch cubes
-1 None Arugula Pesto
2 oz grated pecorino cheese
2 tbsp chopped walnuts
2 large cloves garlic
1 bunch arugula
2/3 cup extra-virgin olive oil
-1 None Pink Tartar Sauce
1/4 cup red wine
1 1/4 cups mayonnaise
1/2 tbsp fresh flat-leaf parsley leaves, finely chopped
1/2 tbsp cornichons, chopped
1/2 tbsp capers, chopped
1/2 tbsp finely chopped shallot
1/2 tbsp lemon juice

1
To cook the shrimp, preheat grill. Toss shrimp in a large bowl with garlic, parsley and oil. Cook in batches until just pink, about 4-5 mins, or until cooked to your liking. Set aside.
2
To make the mango salsa, heat oil in a frying pan over medium-high heat. Add mustard seeds and curry leaves. As seeds start to pop, stir in ginger and chilies. Cook for 1-2 mins then stir in mango. Remove from heat and set aside to cool. Adjust seasoning.
3
To make the arugula pesto, combine pecorino, walnuts, garlic and arugula in a food processor. Season and pulse until almost smooth. With the motor running, add oil and puree until mixture resembles a loose paste.
4
To make the pink tartar sauce, simmer wine over medium heat until reduced to 1 tbsp, about 1 min. Set aside to cool. Place remaining ingredients in a bowl and mix to combine. Stir in wine.
5
Serve shrimp with trio of sauces.

2237

kcal

Calories

122

Fat

Carbs

254

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 9 lb raw shrimp, 1/2 bunch fresh flat-leaf parsley, leaves finely chopped, 1/4 cup extra-virgin olive oil, -1 None Mango Salsa, and more.

Yes, Grilled Shrimp With A Trio Of Sauces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp With A Trio Of Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions