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South Seas Shrimp and Mango


  • 1 pound raw jumbo shrimp
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon hot cayenne pepper sauce
  • 1 teaspoon grated orange peel
  • 1 large ripe mango, peeled, cut into 1-inch pieces
  • 2 bell peppers, cut into 1-inch pieces
  • 4 green onions, cut into 1-1/2-inch pieces

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  1. Place shrimp in large resealable plastic food-storage bag.
  2. Combine mustard, oil, juice, hot sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.
  3. Alternately thread shrimp, mango, bell pepper and onions onto four 10-inch metal skewers.
  4. Place skewers on oiled grid.
  5. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. (Discard any remaining marinade.)

Makes 4 servings

Source: Frank's RedHot