Prepare to embark on a culinary escapade that combines the best of land and sea. Our Mango Chili Glazed Lobster and Shrimp Kabobs are a tantalizing blend of succulent lobster, tender shrimp, and a glaze that packs a punch. With each bite, you’ll experience a harmonious balance of sweetness from the mango and a fiery kick from the chili. Whether you’re a seafood enthusiast or simply seeking to elevate your grilling game, this recipe is a must-try.
MANGO CHILI GLAZED LOBSTER AND SHRIMP KABOBS
- 1 food processor or blender
- 30 metal or wooden skewers (if using wooden, soak for an hour in water to prevent scorching)
- 2 very ripe mangoes
- 1 teaspoon minced fresh ginger
- ¼ cup Thai style chili sauce
- ¼ cup sugar (or other sweetener)
- ¼ cup rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 2 lobster tails, blanched and removed from the shell
- 1 pound medium shrimp, peeled, deveined and tails removed
- 2 tablespoons olive oil
- mixed salad greens (I especially like a baby spring mix with this dish)
- fresh vegetables and/or rice (optional)
- To prepare the glaze, peel and cube the mangoes and puree them in a food processor or blender. Combine the pureed mango with the ginger, chili sauce, sugar, vinegar, and soy sauce in a samll saucepan. Simmer over medium heat until shiny (about 15 minutes).
- Cut the lobster tails in half and then into chunks (roughly the same size as your shrimp). Thread the shrimp and lobster chunks alternately on the skewers. Brush lightly with the oil and season with salt and pepper to taste.
- Grill the skewers for 1 minute on each side, then brush with the mango chili glaze and cook for an additional 30 seconds on each side.
Want to ensure your Mango Chili Glazed Lobster and Shrimp Kabobs turn out perfectly every time? Check out these cooking tips and tricks to achieve the best results and avoid common mistakes.
- Marinate for Flavor Infusion: Don’t rush the marinating process. Give the lobster and shrimp enough time to soak in the mango chili glaze, allowing the flavors to penetrate the seafood. Aim for a minimum of 30 minutes, but if you can, marinate them for a few hours or even overnight for maximum flavor infusion.
- Preheat the Grill: Before grilling, make sure to preheat your grill to medium-high heat. This will ensure that your kabobs cook evenly and develop those beautiful grill marks. A properly preheated grill also prevents sticking and helps to seal in the juices, resulting in tender and succulent seafood.
- Skewer Strategically: When skewering the lobster and shrimp, alternate between the two to ensure even cooking. Additionally, leave a small gap between the pieces to allow heat circulation, preventing overcrowding on the skewers. This helps the seafood cook uniformly and prevents any pieces from being undercooked or overcooked.
- Baste for Moisture and Flavor: To keep the kabobs moist and enhance the flavors, baste them with the remaining mango chili glaze while grilling. Brush the glaze on the seafood during the last few minutes of cooking, allowing it to caramelize slightly and intensify the taste.
- Grill Time is Key: Lobster and shrimp cook quickly, so keep a close eye on them while grilling. Overcooking can lead to tough and rubbery seafood, while undercooking may leave the center raw. Aim for around 2-3 minutes per side, depending on the size of the pieces, until they turn opaque and slightly charred.
Remember, practice makes perfect, and these tips will help you master the art of creating delectable Mango Chili Glazed Lobster and Shrimp Kabobs. Prepare to impress your guests with your newfound culinary expertise!
Wondering how to best showcase your Mango Chili Glazed Lobster and Shrimp Kabobs? Here are some serving suggestions that will take your culinary creation to the next level.
- Perfect for Special Occasions: These kabobs are an excellent choice for special occasions, such as dinner parties or celebrations. The vibrant colors and sophisticated flavors will wow your guests and make the meal memorable.
- Pairing Perfection: To complement the sweet and spicy flavors of the kabobs, consider serving them with a side of coconut-infused jasmine rice. The delicate coconut aroma and fluffy texture of the rice will harmonize beautifully with the glaze, creating a complete tropical experience.
- Freshness on Top: Enhance the presentation and add a burst of freshness by garnishing the kabobs with freshly diced mango and a sprinkle of chopped cilantro. This adds a vibrant touch and a pop of color to the dish, elevating its visual appeal.
- Tropical Twist: For a complete tropical feast, serve the Mango Chili Glazed Lobster and Shrimp Kabobs alongside a refreshing mango salsa or a zesty pineapple avocado salad. These light and tangy sides will balance out the richness of the seafood and create a well-rounded meal.
- Versatile Serving Styles: Get creative with how you serve your kabobs. They can be the star of a main course, served with a side salad and crusty bread, or transformed into a delightful appetizer by skewering smaller portions and offering them as finger food at parties.
With these serving suggestions, you’ll not only tantalize your guests’ taste buds but also create a visually stunning and well-rounded dining experience. Prepare to receive rave reviews for your culinary prowess!
FAQs about Mango Chili Glazed Lobster and Shrimp Kabobs
Can I prepare the mango chili glaze in advance?
Absolutely! The mango chili glaze can be prepared ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Remember to give it a good stir before using to redistribute any settled ingredients.
What is the best way to store leftover Mango Chili Glazed Lobster and Shrimp Kabobs?
If you have any leftovers (which is rare because they’re so delicious!), remove the seafood from the skewers and store it in an airtight container in the refrigerator. Consume the leftovers within 2-3 days for the best quality. To reheat, gently warm the kabobs in a skillet over medium heat for a few minutes until heated through.
Can I use frozen lobster and shrimp for this recipe?
Yes, you can use frozen lobster and shrimp for this recipe. Thaw them thoroughly in the refrigerator before marinating and grilling. Keep in mind that the texture may be slightly different compared to fresh seafood, but the flavors will still be fantastic.
Can I grill the kabobs indoors if I don’t have access to an outdoor grill?
Absolutely! If you don’t have access to an outdoor grill, you can still enjoy these delightful kabobs by using an indoor grill pan or a broiler in your oven. Preheat the grill pan or broiler and cook the kabobs following the same grilling instructions until the lobster and shrimp are cooked through. Keep a close eye on them to prevent overcooking.
Can I substitute the lobster and shrimp with other types of seafood?
Certainly! While lobster and shrimp are the stars of this recipe, you can experiment with other seafood options to suit your taste preferences. Scallops, chunks of firm fish like salmon or swordfish, or even chunks of chicken can be delicious alternatives. Adjust the cooking time accordingly to ensure the different proteins are properly cooked.
Elevate Your Culinary Skills with Mango Chili Glazed Lobster and Shrimp Kabobs: Discover expert cooking tips and tricks, avoid common mistakes, and impress your guests with this flavorful dish. Don’t forget to share the recipe and subscribe to our blog for more culinary inspiration!