1-First Step: Prepare the ingredients Start by peeling and deveining the shrimp if that is not already done. Dice the two ripe mangoes, juice the two limes, seed and chop the red chili pepper, and mince the garlic cloves. Keeping everything ready before grilling helps the process move quickly and keeps the shrimp from sitting too long once it is marinated.

2-Second Step: Make the mango coulis Add the diced mangoes, lime juice, red chili pepper, and garlic cloves to a blender. Blend until smooth to form the mango coulis. Taste the sauce and add salt and pepper as needed. If the mangoes are very sweet, the lime juice may need a little extra time in the blender to balance the flavor. The coulis should be smooth enough to drizzle but still thick enough to coat the shrimp lightly. If it seems too thick, add a small splash of water. If you want a stronger heat level, leave a few tiny bits of chili in the sauce instead of blending completely smooth.

3-Third Step: Marinate the shrimp Transfer a portion of the coulis to a bowl and add the shrimp. Toss to coat evenly, then let the shrimp marinate for 15 minutes. This short marinating time is enough for flavor without softening the shrimp too much. Do not marinate for too long, since the lime juice can start to change the texture. Short marinating time is best for this shrimp recipe. Fifteen minutes adds flavor while keeping the shrimp firm and tender.

4-Fourth Step: Preheat the grill Heat your grill or grill pan over medium heat. Lightly brush the grates or pan with olive oil to reduce sticking. Medium heat is the right level for grilled shrimp because the shrimp cook fast and can turn rubbery if the heat is too high. If you are cooking indoors, a grill pan works well for this recipe. If you are outdoors, make sure the grill is clean and lightly oiled before placing the shrimp on it. That small step helps you get better grill marks and easier turning.

5-Fifth Step: Grill the shrimp Place the marinated shrimp on the hot grill in a single layer. Grill for 2 to 3 minutes per side until the shrimp turn pink and opaque. The exact time will depend on the size of the shrimp, but large shrimp usually cook very fast. Turn them once with tongs so they cook evenly on both sides. Watch closely during this step. Shrimp can go from done to overcooked quickly, so check their color and shape. When ready, they should curl into a loose C shape rather than a tight circle.

6-Sixth Step: Finish and serve Move the grilled shrimp to a serving plate and drizzle the remaining spicy mango coulis on top. You can also spoon the sauce around the shrimp for a cleaner presentation. Serve right away while the shrimp are hot and the coulis still tastes bright. This shrimp recipe works well with fluffy rice, quinoa, a side salad, or grilled vegetables. If you want a fuller plate, add sliced avocado or a simple cucumber salad. The dish is flexible enough for a family dinner, a meal prep lunch, or a casual party platter.