Szechwan Shrimp
with Grilled Mango Chutney

Makes 4 servings

• Timing
• Prep: 5 minutes
• (plus 5 minutes for Szechwan salt and chutney)
• Grill: 3 to 4 minutes

• Grill Tools and Equipment
• Clean grill screen
• Long-handled tongs

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

The Grill

• Gas
• Direct heat, medium-high (425 degrees to 450 degrees F)
• Clean, oiled grate

• Charcoal
• Direct heat—light ash
• 12-by-12-inch charcoal bed (about 3 dozen coals)
• Clean, oiled grate on lowest setting

• Wood
• Direct heat—light ash
• 12-by-12-inch bed, 3 to 4 inches deep
• Clean, oiled grate set 2 inches above the fire

 

• Oil for coating grill screen
• 1 pound extra-large (26-30 count) shrimp, shelled and cleaned
• 2 teaspoons toasted sesame oil
• 1 teaspoon Sesame Szechwan Salt
• 1 cup Grilled Mango Chutney

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Sesame Szechwan Salt.

3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.

4. Serve with the Grilled Mango Chutney as a dip.

 

• from:
• Mastering the Grill
  The Owner's Manual for Outdoor Cooking
• by Andrew Schloss and David Joachim
• Photography by Alison Miksch
• Chronicle Books, 2007
• $24.95/trade paperback
• 120 color photographs; 50 illustrations
• ISBN: 0811849643
• Recipe reprinted by permission.

Buy Mastering the Grill

 

Mastering the Grill

• Recipes

  • Grilled Polenta
          with Mediterranean Vegetable Compote
  • Szechwan Shrimp
         with Grilled Mango Chutney and Sesame Szechwan Salt

 

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• Cookbook Profile Archive

 

This page created June 2007

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