Grilled Shrimp with Mango Salsa

1. 1

   Wooden skewers, soaked in water for 30 minutes

2. 2

   Preheat oven to 350 degrees F.

3. 3

   For the mango salsa: Chop drained fruit into small pieces.

4. 4

   Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.

5. 5

   For the shrimp: Place coconut on baking sheet.

6. 6

   Bake for 6 to 8 minutes, or until coconut turns light brown.

7. 7

   Set aside

8. 8

   Spear 3 shrimp on each bamboo skewer.

9. 9

   Heat a ridged grill pan over medium-high heat and spray with cooking spray.

10. 10

    Place shrimp skewers on grill pan.

11. 11

    Cook shrimp for 2 minutes per side or until shrimp turns pink.

12. 12

    Place shredded coconut on serving plate.

13. 13

    Remove shrimp from skewers and place on top of coconut.

14. 14

    Place salsa in a decorative bowl and serve with shrimp skewers immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.