Cilantro-Jalapeno Grilled Shrimp

JalapeƱos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. JalapeƱos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serving Size: 2


8 oz fresh or frozen large shrimp in shells (peel & devein)
1 1/2 cup fresh cilantro (washed)
1/4 cup squeezed lime juice
2 fresh jalapeno peppers (seeded)
2 tbsp olive oil
1 medium mango (peeled and cut into small strips)
1 cup jicama (peeled and cut into small strips)
1/4 cup red onion (chopped)
1/4 cup cucumber (sliced)
salt to taste


If using frozen shrimp, thaw shrimp by putting it in a cold water.

Now lets make our marinade: In a blender blend cilantro, lime juice, jalapeno peppers and olive oil. Reserve 2 tablespoons for mango salad.

To make mango salad: In a medium size mixing bowl combine mango, cucumber, jicama, red onion, 2 tablespoons of cilantro marinade and season with salt to taste. Garnish with chopped cilantro. Mix and set aside.

Dry shrimps with a paper towel. Place shrimp in a bowl and add cilantro marinade. Marinade for 20 minutes. Thread 3 shrimp into 10 inch skewers. Grill on a charcoal or gas grill over medium heat, for about 4 minutes on each side, or until shrimp is cooked.

Serve with mango salad. Enjoy