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Skewered Shrimp on Sugar Cane with Mango Lime Salsa

Skewered Shrimp on Sugar Cane with Mango Lime Salsa


  • Skewers soaked
  • Salt and freshly ground pepper
  • 1 tablespoon molasses
  • 1 teaspoon Caribbean Rub
  • 1/2 teaspoon grated fresh ginger
  • 1 bunch fresh coriander
  • 6 limes julienned lime zest, reserve juice
  • 3 mangos seeded and diced
  • 12- inch sugar cane
  • 2 pounds u15 shrimp peeled and deveined


  • Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin.

    Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes.

    Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with marinade.