Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Shrimp Mango Avocado Salad
Grilled Shrimp Mango Avocado Salad is a refreshing medley of flavors you'd love as a side dish or light lunch. Chock-full of grilled shrimp, juicy mangoes, creamy avocados, and crisp cucumbers with a tangy honey-lime dressing, it's healthy and delicious.
Instructions
- Mix shrimp, salt, garlic powder, and pepper. Marinate for about 8 to 10 minutes.
- Over high heat. heat a lightly greased grill pan until very hot. Add shrimp in a single layer and cook for about 2 to 3 minutes until color begins to change to pink. Turn and cook for another 2 to 3 minutes.
- Take them out of the pan, cover, and chill in the refrigerator until completely cooled.
- Meanwhile, combine lime juice, honey, olive oil, and salt and pepper to taste. Stir it through.
- In a big bowl, combine grilled shrimp, mangoes, avocados, cucumbers, and red onions.
- Drizzle honey-lime dressing and gently toss to combine.
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Pro Tips & Troubleshooting
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- For crispy shrimp dishes, dredge in flour and fry before adding to sauces.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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