Ginger Shrimp and Mango Skewers


These Ginger Shrimp and Mango Skewers are sure to become a tried and true favorite.


Ingredients

1 pound shrimp, raw, peeled and deveined with tails cut off
2 tablespoons olive oil
½–1 teaspoon crushed red pepper flakes
Zest of one lemon
2 large cloves garlic
1 drop Ginger oil
3 drops Lemon oil
3 heaping tablespoons fresh, chopped cilantro
Sea salt and pepper to taste 
2 mangoes


Crema

7 ounces full-fat coconut milk or coconut cream
Juice from zested lemon
2 drops Lemon oil
Salt and pepper to taste
 

Instructions

  1. Place raw shrimp, olive oil, crushed red pepper flakes, lemon zest, garlic, essential oils, cilantro, and salt and pepper into a gallon-sized plastic bag and shake mixture until evenly coated. Marinate for 1–24 hours.
    Note:
    Soak wooden skewers for at least one hour in water before grilling.
  2. Put all of the crema ingredients in a medium bowl and whisk to combine.
    Note: The crema can be made hours in advance or right before grilling.
  3. Cut mangoes into chunks.
  4. Assemble skewers, alternating shrimp and mango.
  5. On a hot grill, cook the skewers for two to three minutes per side.
    Tip: Only turn skewer over one time to create grill marks.
  6. Put skewers on a serving platter, drizzle with crema, and garnish with fresh chopped cilantro.

Ginger Shrimp and Mango Skewers

with Ginger and Lemon essential oils

Servings:2–6

Prep Time:1 hour

Cook Time:5 min

Difficulty:Easy

Ingredients:

1 pound shrimp, raw, peeled and deveined with tails cut off
2 tablespoons olive oil
½–1 teaspoon crushed red pepper flakes
1 full lemon's worth of zest
2 large cloves garlic
1 drop Ginger oil
3 drops Lemon oil
3 heaping tablespoons fresh, chopped cilantro
Sea salt and pepper to taste 
2 mangoes


Crema

7 ounces full-fat coconut milk or coconut cream
Juice from zested lemon
2 drops Lemon oil
Salt and pepper to taste

Instructions:

  1. Place raw shrimp, olive oil, crushed red pepper flakes, lemon zest, garlic, essential oils, cilantro, and salt and pepper into a gallon-sized plastic bag and shake mixture until evenly coated. Marinate for 1–24 hours.
    Note: 
    Soak wooden skewers for at least one hour in water before grilling.
  2. Put all of the crema ingredients in a medium bowl and whisk to combine.
    Note: The crema can be made hours in advance or right before grilling.
  3. Cut mangoes into chunks.
  4. Assemble skewers, alternating shrimp and mango.
  5. On a hot grill, cook the skewers for two to three minutes per side.
  6. Put skewers on a serving platter, drizzle with crema, and garnish with fresh chopped cilantro.

Tips:

Only turn skewer over one time to create grill marks.


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