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Gegrillte Garnelen mit Mango-Avocado-Salsa und Limettenbutter auf einem weißen Teller, garniert mit Koriander und Limettenringen, daneben ein elegantes schlankes Weißweinglas mit Sauvignon Blanc Whitehaven aus Marlborough, Neuseeland, leicht beschlagen.

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
Cook Time 10 minutes
Total Time 30 minutes
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
  

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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