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If you'd rather, use pork cubes in place of the shrimp and increase cooking time. Be sure the pork is cooked through before serving.
You can replace the mango with pineapple for a quick taste change.
If using frozen shrimp, thaw by placing unpackaged shrimp in a colander and submerging in COLD water. Stir occasionally during thawing to separate.
NEVER thaw seafood or meats on the kitchen counter.
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| Polynesian Mango Shrimp Kebobs |
Ingredients
6 servings - 12g protein and 7g carbohydrate per serving
100 calories per serving
3g fat per serving
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| 1/3 cup |
lemon juice |
| 1 tbsp |
dry ground mustard |
| 1 tbsp |
olive oil |
| 1 tsp |
ground cumin |
| 1/2 tsp |
ground coriander |
| 1/2 tsp |
salt |
| 1/8 tsp |
paprika |
| 1.5 pounds |
uncooked, large shrimp (peeled, deveined) |
| 2 |
limes (cut into wedges) |
| 1 medium |
mango (cut into 1-inch cubes) |
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- In large casserole or other dish combine lemon juice, mustard, oil, cumin, coriander, salt, and paprika.
- Add shrimp.
- Toss to coat.
- Cover and refrigerate for 1-4 hours.
- Preheat gas or charcoal grill.
- Remove shrimp from marinade.
- Reserve marinade, but transfer to smaller bowl.
- Thread shrimp and mango onto six metal skewers, leaving a small space between each piece.
- Place kebobs on grill 5-6 inches from heat and close cover.
- Grill about 10 minutes, turning 2-3 times and brushing with leftover marinade.
- Shrimp are done when they are pink and firm.
- Discard remaining marinade.
- Remove kebobs from skewers onto six serving plates.
- Garnish with lime wedges.
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