Grilled Shrimp with Mango-Avocado Salsa & Lime Butter

A summery seafood dish paired with New Zealand wine

New Zealand wine and grilled shrimp with mango-avocado salsa—it’s pure summer on a plate, and there’s no better pairing for Sauvignon Blanc Day on May 1. The shrimp are grilled over high heat—quickly and intensely, with a light char that really brings out their natural sweetness. The mango-avocado salsa adds fruitiness, freshness, and a subtle heat that brings the dish to life. The lime butter ties everything together into a creamy, citrus-fresh harmony. This recipe is quick, simple, and brings the spirit of a New Zealand summer right to your table—whether spring or summer is just around the corner.

Ideal wine pairing: Whitehaven Marlborough Sauvignon Blanc (Marlborough, New Zealand)

Grilled shrimp with mango-avocado salsa and lime butter calls for a wine that picks up on the tropical fruitiness of the mango, brightens the creamy depth of the avocado with its freshness, and mirrors the citrus notes of the lime butter—and this classic Marlborough Sauvignon Blanc does exactly that with the elegance one would expect from one of New Zealand’s most renowned wineries. In the glass, it displays a bright, luminous lemon-yellow hue, and the nose is a fireworks display of classic Marlborough aromas: Grapefruit and lemongrass meet white currant, peach, and exotic fruits, along with a hint of crushed herbs—aromas that tie directly into the mango-avocado salsa and effortlessly find their way from the glass to the plate. On the palate, it is powerful and dense, yet elegant and fresh: Grapefruit, white peach, lemongrass, and passion fruit intertwine into a concentrated flavor profile that complements the lime butter on the shrimp and finishes with a salty, mouth-watering note that immediately calls for the next bite. A wine that needs no explanation—pure Marlborough, in its most beautiful form for Sauvignon Blanc Day.

The recipe:

Grilled Shrimp with Mango-Avocado Salsa & Lime Butter

Juicy grilled shrimp with a fruity mango-avocado salsa and zesty lime butter—a summery seafood dish that pairs perfectly with a New Zealand wine on Sauvignon Blanc Day.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Seafood, Summer

Cuisine Caribbean-inspired, International

Servings 2 people

Calories 520 kcal

Equipment

• 1 Grillpfanne oder Außengrill
• 1 Schneidebrett und Messer
• 1 Rührschüsseln
• 1 Kleine Pfanne für Limettenbutter
• 1 Holzspieße (gewässert) oder Metallspieße
• 1 Zitronenpresse

Ingredients

  

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FOR THE SHRIMP:

• 300 g large shrimp raw, peeled, with the tail still on
• 2 Tablespoon of olive oil
• 2 garlic cloves finely grated
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and black pepper
• juice of half a lime

FOR THE MANGO-AVOCADO SALSA:

• 1 ripe mango cut into small cubes
• 1 ripe avocado in kleine Würfel schneiden
• ½ red onion fein gewürfelt
• 1 red chili pepper finely chopped (to taste)
• 1 tbsp fresh cilantro coarsely chopped
• juice of one lime
• 1 Tablespoon of olive oil
• Salt to taste

FOR THE LIME BUTTER:

• 60 g Butter
• Zest and juice of one lime
• 1 garlic clove finely grated
• 1 tbsp fresh cilantro finely chopped
• 1 A pinch of sea salt

FOR SERVING:

• Fresh cilantro
• Lime slices
• chili flakes optional

Instructions

 

PREPARATION:

• Wash the shrimp, pat them dry, and marinate them in olive oil, garlic, paprika, cayenne pepper, salt, pepper, and lime juice.
• Let it sit for 15 minutes.
• For the mango-avocado salsa, gently mix all the ingredients together—do not mash the avocado.
• Season with lime juice, olive oil, and salt, then chill.
• To make the lime butter, melt the butter in a small pan, sauté the garlic briefly, then stir in the lime zest, lime juice, and cilantro. Keep warm.

COOKING STEPS:

• Preheat the grill pan or outdoor grill to the highest heat setting.
• Thread the marinated shrimp onto skewers or add them directly to the pan.
• Grill for 2–3 minutes per side, depending on size, until they are pink and lightly browned.
• Don’t grill them for too long—shrimp dry out quickly.
• Drizzle with the lime butter immediately.

SERVE:

• Arrange the mango-avocado salsa on deep plates or a large platter.
• Place the grilled shrimp on top or next to it.
• Drizzle the remaining lime butter generously over the top.
• Garnish with fresh cilantro, lime wedges, and chili flakes to taste.
• Serve immediately.

SIDE DISHES:

• Grilled lime bread or flatbread
• Jasmine Rice with Cilantro
• Fresh green leaf lettuce with citrus vinaigrette

Nutrition

Calories: 520kcalCarbohydrates: 34gProtein: 28gFat: 32g

Keyword Grilling shrimp, Lime Butter Shrimp, Mango Avocado Salsa, Sauvignon Blanc and Shrimp, Sauvignon Blanc Day, Whitehaven Marlborough, Wine from New Zealand, Wine Pairings for Seafood

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