Charcoal-Grilled Shrimp Skewers with Mango-Habanero Glaze

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp skewers grilled over hot coals and brushed with a vibrant mango-habanero glaze balancing sweetness and heat. This Caribbean-inspired seafood recipe, ready in about 28 minutes, pairs large shrimp, mango puree, habanero pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 4 Caribbean cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb, peeled and deveined large shrimp
1/2 cup mango puree
1 small, seeded and minced habanero pepper
2 tbsp lime juice
1 tbsp brown sugar
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
6, soaked in water for 30 minutes wooden skewers

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, combine 1/2 cup mango puree, 1 small minced habanero pepper (seeded for less heat), 2 tbsp lime juice, and 1 tbsp brown sugar. Stir until sugar dissolves to create the glaze.
Step 2: Toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.
Step 3: Thread shrimp onto 6 soaked wooden skewers, about 5-6 shrimp per skewer.
Step 4: Preheat charcoal grill to medium-high heat, approximately 425°F, with an even bed of hot coals.
Step 5: Grill shrimp skewers for 2-3 minutes per side, brushing generously with the mango-habanero glaze after flipping, until shrimp are pink and opaque with slight grill marks.
Step 6: Remove shrimp skewers from grill and serve immediately with remaining glaze on the side for dipping.