Mango Green Tea Glazed Shrimp Skewers
Shrimp skewers brushed with a sticky mango green tea reduction and grilled until caramelized — a sweet-savory tropical dinner ready in 30 minutes.
Strongly brewed mango green tea makes a surprisingly effective glaze base. Reduced with soy sauce, lime, and a touch of honey, it turns into a sticky, fragrant lacquer that caramelizes beautifully on the grill while keeping the shrimp's natural sweetness front and center.
The trick is brewing the tea extra strong and letting it reduce slowly — this concentrates the tropical mango aroma and mellows the green tea's vegetal edge into something closer to a fruit syrup, perfect for coating protein without turning bitter.
Shrimp cook fast, so they soak up the glaze's flavor quickly without needing a long marinade. Threading them onto skewers with chunks of fresh pineapple or bell pepper adds char and color, and echoes the tea's tropical personality on the plate.
Serve over coconut rice or alongside a simple cabbage slaw with lime dressing for a complete, vibrant weeknight dinner that brings the tea's tropical sweetness into a fully savory context.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup strongly brewed mango green tea, cooled
- 2 tbsp soy sauce
- 1 tbsp honey
- Juice of 1 lime
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 cup fresh pineapple, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 tbsp neutral oil
- Salt and pepper to taste
- Skewers (soaked if wooden)
How to make it
- 1Brew the mango green tea extra strong (double the usual leaf) and let it cool slightly.
- 2In a small saucepan, combine the tea, soy sauce, honey, lime juice, garlic, and ginger. Simmer over medium heat for 10–12 minutes until reduced to a syrupy glaze that coats the back of a spoon.
- 3Toss shrimp with half the glaze, oil, salt, and pepper. Let sit 10 minutes while you preheat the grill or grill pan to medium-high.
- 4Thread shrimp, pineapple, and bell pepper onto skewers, alternating pieces.
- 5Grill 2–3 minutes per side, brushing with the remaining glaze, until shrimp are opaque and lightly charred.
- 6Serve immediately over coconut rice with any extra glaze drizzled on top.
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