Grilled Shrimp with Scotch Bonnet Mango Recipe
This grilled shrimp recipe pairs juicy, charred shrimp with a vibrant Scotch bonnet mango pepper sauce. Featured on CombiNation, this dish blends Caribbean heat and tropical sweetness with a refined presentation inspired by European techniques. Quick to prepare yet bold in flavor, it’s an ideal appetizer that highlights freshness, spice, and balance.
The Inspiration
Inspired by the coastal cuisines of Barbados and the culinary traditions of Croatia, this dish brings together bright tropical fruit, fiery Scotch bonnet chili, and simple grilling techniques. The mango sauce delivers sweetness and acidity, while the shrimp are marinated with herbs and spices that enhance their natural flavor. This recipe reflects Craig Wong’s fusion approach—combining bold Caribbean ingredients with clean, minimalist plating and technique-driven execution to create a dish that is both approachable and expressive.
Ingredients
Mango Pepper Sauce
- 2 mangoes, flesh only
- ¾ Scotch bonnet chili, seeds removed
- ¼ cup (60 ml) white vinegar
- ½ teaspoon (2.5 ml) ground pimento (allspice)
- ¼ teaspoon (1 g) xanthan gum
- Salt
Shrimps
- 6 large shrimps, shelled and deveined, tail on
- ¼ cup (60 ml) olive oil
- 2 scallions, finely chopped
- 3 sprigs thyme, picked
- 1 Scotch bonnet chili, seeded and finely chopped
- 1 teaspoon (5 ml) ground pimento (allspice)
- Salt and pepper
- Oil, for grilling
Halved lime, to garnish
Method
For the Mango Pepper Sauce
- Blend mango, Scotch bonnets, white vinegar, and pimento until very smooth. Add xanthan gum and puree again.
- Strain through a fine mesh strainer. Season with salt. Reserve in a squeeze bottle for plating.
For the Shrimps
- In a bowl, mix olive oil, scallion, thyme, Scotch bonnet, and pimento. Season with salt and pepper.
- Combine shrimps with the mixture and marinate for at least 30 minutes, up to overnight.
- Heat a grill to high heat and grill shrimps until lightly charred. Brush on the excess marinade as they cook.
- Meanwhile, brush the cut sides of the lime with oil and grill until lightly charred.
- Draw overlapping ovals on a plate with the mango pepper sauce.
- Flatten the bases of 2 shrimp so they will stand upright and arrange them on the plate.
- Garnish with lime.
Serving Suggestions
This grilled shrimp recipe works beautifully as a light appetizer or part of a multi-course tasting menu. Pair it with a crisp white wine, a dry rosé, or a light citrus-based cocktail to complement the sweetness of the mango and the heat of the Scotch bonnet. For a more complete spread, serve alongside fresh greens, grilled vegetables, or a simple rice dish to balance the spice and acidity.
Final Thoughts
This grilled shrimp recipe highlights how a few well-chosen ingredients can create a dish that feels both vibrant and refined. The sweetness of mango, the heat of Scotch bonnet, and the smokiness from grilling come together in a balanced, visually striking plate. Inspired by CombiNation, it demonstrates how Caribbean flavors and European technique can merge into a simple yet impactful appetizer.