There’s nothing like some good yin and yang when cooking with hot spices. This grilled shrimp recipe with our spicy hot Ghost seasoning plays quite well against this fruity tangy glaze. Mango, orange, lime and coconut is as tropical as you can get, and everything melds into a taste-bud-pleasing experience. Worst thing you can do is overcook your shrimp, so have a hot fire and work quickly!
- 2 lbs large shrimp, peeled and deveined (you can leave the tails on or remove them)
- Dizzy Pig Ghost seasoning to coat (or use either Jamaican Firewalk or Swamp Venom for less heat)
- ¼ cup chopped green onions for garnish
Spicy Mang-Ghost Glaze
- 2 Tbsp butter
- 1 small yellow onion, chopped
- 1 tsp Dizzy Pig Ghost seasoning
- 1 mango, peeled and chopped
- 2 Tbsp lime juice, from about a half to one lime
- ½ cup orange juice
- ¼ cup peach preserves
- ¼ cup honey (or Agave nectar)
- ½ cup coconut cream
- 1 Tbsp cilantro, chopped coarsely (optional)
- 1 tsp salt
Prepare Spicy Mang-Ghost Glaze
- Melt the butter in a sauce pan over medium heat.
- Add chopped onion and 1 tsp Ghost seasoning, and cook until the onion begins to brown, about 5-10 minutes.
- Add mango and all liquids, except for the coconut cream, to the pan.
- Cook over medium heat until simmering, then cook for a couple more minutes to thicken.
- Transfer the cooked liquid to the blender. Add coconut milk, and cilantro if using.
- Puree in blender.
- Reserve glaze for later use, towards the end of the cook.
For the shrimp
- Preheat the grill on high for direct heat, approximately 500°F
- Thread the shrimp onto skewers. For ease of handling, we like to use double skewers – through the tail first, then through the body.
- Season shrimp with a coating of Dizzy Pig Ghost seasoning (can substitute with Jamaican Firewalk or Swamp Venom).
- Grill the shrimp skewers for 2-4 minutes, until they’re slightly charred on the first side. If it talkes longer than 4 minutes for the shrimp to brown, turn up the heat!
- Flip and cook 1-2 minutes, until the shrimp is fully opaque and becomes firm.
- Brush the prepared glaze on the shrimp with a silicone brush.
- Working quickly, flip again and brush the glaze on the second side.
- Once the glaze is applied, immediately remove the shrimp skewers from the grill.
- Arrange the skewers on a serving plate, drizzle on more glaze, and garnish with green onions. Serve immediately.
