Kiva's Restaurant Mango BBQ Shrimp

Filling Ingredients:

  • 6 large shrimp, peeled and deveined
  • 2 wood skewers
  • 1/2 cup quinoa, precooked and chilled
  • 1 tsp red onion, diced
  • 1 tsp red bell pepper, diced
  • 1 Tbsp mango, diced
  • 2 Tbsp guava nectar
  • 2 Tbsp tomato dice
  • Salt and pepper, to taste
  • 1 tsp cilantro, chopped fine
  • 1/4 cup mango barbecue sauce
  • 2 Tbsp salted butter
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 6 plum tomatoes, diced
  • 2 Tbsp Dijon mustard
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 1 tsp cayenne pepper
  • 1 Tbsp ancho chile powder
  • 1 Tbsp paprika
  • 1 Tbsp Worcestershire sauce
  • 1 mango, diced
  • Salt and pepper to taste


For shrimp: Place the quinoa, onion, red bell pepper, mango, and guava nectar in a bowl. Toss with salt, pepper, cilantro, and a splash of olive oil. Set aside.

Place the shrimp on the skewers, season and oil. Grill to a medium and remove from the grill. Place the quinoa on a plate, add the shrimp and drizzle the plate with the mango BBQ sauce. Garnish with tomato dice and serve.

For sauce: Place butter in a medium saucepan and melt over medium heat. Add onion and garlic. Cook for approximately 3 to 4 minutes until onions are transparent. Add tomato and mango and cook down for five minutes. Add remaining ingredients and simmer for 15 minutes. Add 1 to 2 cups of water if the mixture gets too dry. Pull from heat and let the mixture cool for thirty minutes. Pureé the mix until smooth.

Makes 6

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