1-First step: Prepare the mango lime coulis Start by adding the 2 ripe mangoes, juice of 2 limes, 1 red chili, and 2 cloves garlic to a blender. Blend until the mixture is smooth and pourable. This is your mango lime coulis, and it should have a bright, fresh taste with a little heat from the chili. If you want a milder version, use only part of the chili or remove more seeds before blending. If you like stronger spice, keep all of the seeds out only if you want mild heat, then add a small piece more chili for extra fire. The sauce should taste sweet, tart, and slightly sharp.

2-Second step: Season the shrimp Place the 1 pound of peeled and deveined shrimp in a bowl. Season them with salt and pepper to taste. Add a light drizzle of olive oil so the shrimp coat evenly and do not stick during grilling. This small step helps the grilled shrimp cook more evenly and keeps the texture tender. At this point, you can also check the size of the shrimp. Large shrimp work best because they hold up well on the grill and stay juicy. If you are cooking for kids or guests who prefer less spice, keep the seasoning simple and let the coulis provide the flavor.

3-Third step: Marinate with the spicy coulis Spoon some of the mango lime coulis over the shrimp and toss gently to coat. Let the shrimp marinate for 15 minutes. This short marinating time gives the seafood enough flavor without breaking down the texture. Because shrimp cook quickly, a long marinade is not needed. Short marinating time is best here. Fifteen minutes is enough to add flavor without making the shrimp soft or mushy. Reserve the rest of the coulis for serving. Keeping some sauce aside gives you a fresh topping at the end and helps the dish taste bright on the plate.

4-Fourth step: Heat the grill Preheat the grill to medium heat. Lightly brush the grill grates with olive oil so the shrimp release easily. Medium heat works best because it cooks the shrimp fast without drying them out. If the grill is too hot, the outside may char before the center is done. You can also use a grill pan indoors if you do not have access to an outdoor grill. This makes the recipe practical for apartments, busy weeknights, and colder weather. The same cooking time applies as long as the pan is fully heated before the shrimp go in.

5-Fifth step: Grill the shrimp Place the marinated shrimp on the grill in a single layer. Cook for 2 to 3 minutes per side, just until the shrimp turn pink and opaque. They should curl lightly, but not form a tight C shape. That is a good sign that they are cooked through and still tender. Watch the shrimp closely because they can overcook quickly. If they stay on the grill too long, they become rubbery and lose their juicy texture. Flip them once for even grill marks and consistent doneness.

6-Sixth step: Plate and serve Move the grilled shrimp to a serving plate and spoon the remaining mango lime coulis over the top or serve it on the side as a dipping sauce. This final step gives the dish its bold sweet and spicy finish. The sauce also adds color, which makes the meal look fresh and inviting. For a fuller plate, pair the shrimp with rice, a green salad, grilled vegetables, or roasted potatoes. If you want a lighter meal, serve them with cucumber slices or a simple cabbage slaw. The dish stays flexible, so it fits many eating styles.