Mango Chili Grilled Shrimp with Wild Rice

Mango chili grilled shrimp brings together sweet tropical fruit, smoky heat, and tender grilled shrimp in a dinner that feels made for summer. The shrimp are marinated with mango chutney, honey, lime, chili garlic sauce, and smoked paprika before hitting the grill, where a fresh mango chili glaze adds another layer of flavor.

Served over savory wild rice with shallot and fresh thyme, the finished dish strikes a balance between bright and rich. Fresh cilantro, green onions, sesame seeds, and lime add texture and freshness at the end, making this an easy meal to dress up for guests without making the preparation complicated.

Recipe Overview

The wild rice cooks first while the shrimp marinate and the mango chili glaze simmers. Once those elements are ready, the shrimp need only a few minutes on a hot grill. Brush them with the glaze near the end of cooking, then serve everything together while the shrimp are still hot and lightly charred.

Ingredients

For the Shrimp

• 1 1/2 pounds large shrimp (16/20), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons mango chutney
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 teaspoons chili garlic sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

For the Mango Chili Glaze

• 1 ripe mango, diced
• 1/4 cup mango nectar
• 1 tablespoon honey
• 1 tablespoon sweet chili sauce
• 1 teaspoon chili flakes, adjusted to taste
• Juice of 1/2 lime
• Pinch of salt

For the Wild Rice

• 1 cup wild rice blend
• 2 1/4 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon minced shallot
• 1 teaspoon fresh thyme
• Salt and pepper to taste

For Garnish

• Fresh cilantro
• Thinly sliced green onions
• Toasted sesame seeds
• Lime wedges

How to Make Mango Chili Grilled Shrimp

1. Cook the wild rice. Melt the butter in a saucepan over medium heat. Add the shallot and sauté until translucent. Stir in the wild rice blend and thyme, then pour in the chicken stock.
2. Bring the rice to a boil, reduce the heat to a simmer, cover, and cook for about 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed. Fluff with a fork and season with salt and pepper to taste.
3. Marinate the shrimp. Whisk together the olive oil, mango chutney, honey, lime juice, chili garlic sauce, smoked paprika, minced garlic, kosher salt, and black pepper.
4. Add the shrimp and toss until evenly coated. Refrigerate for 20 to 30 minutes while you prepare the glaze.
5. Make the mango chili glaze. Combine the diced mango, mango nectar, honey, sweet chili sauce, chili flakes, lime juice, and a pinch of salt in a small saucepan.
6. Simmer for about 8 minutes, until the mango softens and the mixture thickens slightly. Blend until smooth for a silky glaze, or leave it chunky for more texture.
7. Grill the shrimp. Preheat the grill to medium-high heat. Remove the shrimp from the marinade and arrange them on the hot grill.
8. Grill for about 2 minutes per side. During the final minute of cooking, brush the shrimp with the mango chili glaze. Cook until the shrimp are lightly charred, opaque, and just cooked through.
9. Plate and serve. Spoon the wild rice onto each plate and arrange the grilled shrimp over the top. Drizzle with additional mango chili glaze and finish with fresh cilantro, sliced green onions, toasted sesame seeds, and lime wedges.

How to Tell When Grilled Shrimp Are Done

Shrimp cook quickly, so keeping an eye on them is more important than watching the clock. Properly cooked shrimp should turn opaque and form a loose C shape. If they curl tightly into an O, they may be overcooked. For food safety, shrimp and other shellfish should reach an internal temperature of 145°F.

Substitutions and Variations

• Heat: Reduce the chili flakes or chili garlic sauce for a milder glaze, or add more if you prefer extra heat.
• Rice: Brown rice, jasmine rice, or coconut rice can be used in place of the wild rice blend.
• Protein: The mango chili marinade and glaze also pair well with grilled salmon, chicken, or scallops.
• Mango: If fresh mango is unavailable, thawed frozen mango can work well in the glaze.
• Glaze texture: Blend the cooked glaze for a smooth, glossy finish or leave it slightly chunky for more noticeable pieces of mango.

Storage

Store leftover grilled shrimp, wild rice, and mango chili glaze in separate airtight containers in the refrigerator. The shrimp are best eaten within 2 to 3 days. Reheat them gently to avoid overcooking, or enjoy them chilled over a salad or grain bowl. The wild rice can be reheated with a small splash of stock or water to restore moisture.

What to Serve With It

This dish is hearty enough to stand on its own, but simple vegetable sides work especially well alongside it. Try grilled asparagus, roasted broccolini, a cucumber salad, or a crisp green salad dressed with lime vinaigrette. For a larger summer spread, grilled corn or fresh avocado would complement the mango and chili flavors nicely.

Frequently Asked Questions

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