May 30, 2022

Grilled Shrimp & Mango Salad

Recipe: Adrian Forte

Try this Grilled Shrimp & Mango Salad from Adrian Forte’s new cookbook Yawd.

“Working in the sunshine in Turks, I wanted to create something light, inspired by what was available around me. When I first put this recipe together, I was really excited. Then when I served it and other people loved it, I knew I had hit on something. This is honestly why I cook: making people happy through food.”


Pickled Scotch Bonnets (batch)

  • 1 cup apple cider vinegar
  • 1 tbsp pickling salt or kosher salt
  • ½ tsp crushed red pepper flakes
  • 4 cloves garlic, smashed 2 tsp dill seeds
  • 3 cups Scotch bonnet peppers

Scotch Bonnet Paste (batch)

  • 10 Pickled Scotch Bonnets (see above), chopped
  • 1 large white onion, chopped 1 small carrot, chopped
  • 5 cloves garlic, minced
  • ½ cup apple cider vinegar 1 tbsp smoked paprika

Curry Paste (batch)

  • 1 tbsp coconut oil
  • 4 large onions, chopped
  • ⅓ cup Garlic Paste (page 24)
  • ⅓ cup minced fresh ginger
  • ⅓ cup chopped scallions 3 tbsp lemongrass paste 3 tbsp  ground  turmeric 3 tbsp curry powder
  • 2 tsp ground coriander 1½ tsp salt
  • 2 tbsp Scotch Bonnet Paste (see above)
  • Juice of 1 lemon
  • ¼ cup packed fresh cilantro, chopped


  • ½ cup full-fat coconut milk 2 tbsp lime juice
  • 1 tbsp garlic powder 1 tbsp salt
  • 1 tsp Curry Paste (see above)

Grilled Shrimp & Mango Salad

  • 8 to 12 black tiger shrimp, peeled
  • 2 cups sliced mangoes 8 fresh basil leaves
  • 10 fresh cilantro leaves
  • 1 cup thinly sliced red pearl onions or shallots
  • 1 red bell pepper, thinly sliced
  • ¼ cup unsweetened shredded coconut, toasted


Yield: 4 Servings

Make Pickled Scotch Bonnets

  1. In a saucepan over medium heat, combine 1 cup water with the vinegar, salt, pepper flakes, garlic, and dill seeds and bring to a boil.
  2. Place the Scotch bonnets in a sterilized 16 oz mason jar. Pour the brine over the Scotch bonnets, filling the jar to within ½ inch of the top. Seal with the lid and store for up to 3 months. Once opened, use within 6 weeks.

Make Scotch Bonnet Paste

  1. Combine all the ingredients in a blender or food processor. Purée until the paste is smooth and lump-free. Transfer to a sterilized jar, seal, and store in the fridge for up to 2 weeks.

Make Curry Paste

  1. Heat the coconut oil in a skillet over medium-high heat. Add the onions, garlic paste, ginger, scallions, lemongrass paste, spices, and salt. Stir well and cook until the onions are tender, about 8 minutes.
  2. Transfer to a food processor and add the Scotch bonnet paste, lemon juice, and cilantro. Pulse or purée until the paste reaches a smooth consistency. Transfer to an airtight container and store in the fridge for up to 2 weeks.

Make Grilled Shrimp & Mango Salad

  1. Make the dressing: In a medium bowl, whisk together the coconut milk, lime juice, garlic powder, salt, and curry powder until smooth. Store in an airtight container, and refrigerate for up to 7 days.
  2. Preheat your BBQ to high (350°F). Grill the shrimp for 3 minutes per side.
  3. Assemble the salad: In a large bowl, combine the shrimp with the mangoes, basil, cilantro, pearl onions, and bell peppers. Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Store any leftover dressing in a small airtight container in the fridge for up to 1 week.
  4. Serve with toasted coconut sprinkled on top.