The adobo sauce used to coat the shrimp is slightly smoky with a kick of heat, while the mango adds sweetness and a tinge of acidity. Choose a mango that is just underripe and slightly firm so that it will hold its shape when wrapped around the shrimp.



Ingredient Checklist


Instructions Checklist
  • Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.

  • Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.

  • Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.

  • Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)

Cook's Notes

Wrapped shrimp can be kept at room temperature for up to 1 hour.