Chipotle-Mango, Basil-Coconut Shrimp Skewers Recipe
Shrimp - A versatile gift of the sea that couldn't meet a better match than parings of high-end olive oils and balsamic vinegars.
While there are many routes one can take shrimp, allow Big Horn to suggest two of our favorites: Chipotle-Mango and Basil-Coconut Shrimp Skewers.
Chipotle-Mango shrimp offers a flavor profile that doesn’t disappoint! It’s hard to go wrong with the balanced, smokey-and-sweet notes here.
If a smooth, herbaceous, and vaguely tropical vibe is more your style, our Basil-Coconut Shrimp Skewers have you covered!
Of course, why not make shrimp skewers both was if you’re feeling extra ambitious! Chances are, you’ll be glad you did. 
Ingredients (Chipotle-Mango Shrimp Skewers):
- 1 Lb Shrimp (preferably peeled & deveined… unless you’re eager to do that yourself!)
- 2 Tbsp Big Horn Chipotle Olive Oil (Exact measurements are less important here. Just be sure to have enough liquid to thoroughly coat the shrimp as you toss the ingredients together.)
- 1-2 Tbsp Alfoos Mango Balsamic Vinegar (Measurements are less important here. Just be sure to have enough liquid to thoroughly coat the shrimp as you toss the ingredients together.)
- Salt (to taste)
- Pepper (to taste)
- Garlic Powder (to taste)
- Wooden Skewers (optional)
- 1/4 Cup Balsamic Vinegar (This is for an optional balsamic reduction to drizzle over the cooked shrimp. You may use any balsamic vinegar, but we humbly suggest on of our Modena Balsamics.)
Instructions:
Step 1: Combine Shrimp, Chipotle Olive Oil, Alfoos Mango Balsamic Vinegar, Salt, Pepper, & Garlic Powder in a large bowl.
Step 2: Gently (but thoroughly) toss and mix the ingredients together. Be sure the shrimp are all coated with the mixture.
Step 3: Bake or Grill! (Bake: 410 degrees for 8-10 minutes, or until pink and done.) (Grill: It will depend on your grill, but try to avoid the hottest part of the grill. Tip: Do a “test run” with a single shrimp to get a feel for cooking time.)
Step 4: Make the Balsamic Reduction: Heat 1/4 cup balsamic in a small saucepan over medium low, stirring frequently. Let simmer for 3-4 minutes, or until slightly thickened, then remove from heat. Sauce will continue to thicken more as it cool. Serve over shrimp as desired.
Ingredients (Basil-Coconut Shrimp Skewers):
- 1 Lb Shrimp (preferably peeled & deveined… unless you’re eager to do that yourself!)
- 2 Tbsp Big Horn Basil Olive Oil (Exact measurements are less important here. Just be sure to have enough liquid to thoroughly coat the shrimp as you toss the ingredients together.)
- 1-2 Tbsp Big Horn Coconut White Balsamic Vinegar (Measurements are less important here. Just be sure to have enough liquid to thoroughly coat the shrimp as you toss the ingredients together.)
- Salt (to taste)
- Pepper (to taste)
- Wooden Skewers (optional)
- 1/4 Cup Balsamic Vinegar (This is for an optional balsamic reduction to drizzle over the cooked shrimp. You may use any balsamic vinegar, but we humbly suggest on of our Modena Balsamics.)
Instructions:
Step 1: Combine Shrimp, Basil Olive Oil, Coconut Balsamic Vinegar, Salt, & Pepper in a large bowl.
Step 2: Gently (but thoroughly) toss and mix the ingredients together. Be sure the shrimp are all coated with the mixture.
Step 3: Bake or Grill! (Bake: 410 degrees for 8-10 minutes, or until pink and done.) (Grill: It will depend on your grill, but try to avoid the hottest part of the grill. Tip: Do a “test run” with a single shrimp to get a feel for cooking time.)
Step 4: Make the Balsamic Reduction: Heat 1/4 cup balsamic in a small saucepan over medium low, stirring frequently. Let simmer for 3-4 minutes, or until slightly thickened, then remove from heat. Sauce will continue to thicken more as it cool. Serve over shrimp as desired.
