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Shrimp Skewers With Tropical Fruit Salsa

chef.jackson's picture
Ingredients
  Soy sauce 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Large shrimp 1 1⁄2 Pound, deveined
  Vegetable oil 1 Tablespoon
  Black pepper salt To Taste
  Mangos 2
  Kiwifruit 2
  Chopped red onion 3 Tablespoon, slivered
  Lime juice 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon, crushed
  Sugar 1 Teaspoon
  Mint 1 Tablespoon, chopped
  Cilantro 1 Tablespoon, finely chopped
Directions

Combine soy sauce, lime juice and garlic in a shallow glass dish or large heavy plastic bag.
Add shrimp; cover dish or close bag.
Marinate in refrigerator no longer than 30 minutes.
Meanwhile, prepare Tropical Fruit Salsa. (Salsa should not be made more than two hours before serving.)
Remove shrimp from marinade; discard marinade.
Thread shrimp on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Brush one side of shrimp lightly with oil; season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill shrimp oil side down, on a covered grill, over medium-hot Kingsford briquets, 6 to 8 minutes.
Halfway through cooking time, brush top with oil, season with salt and pepper, then turn and continue grilling until shrimp firm up and turn opaque throughout.
To make the Tropical Fruit Salsa, peel fruit.
Cut mango into 1/4-inch pieces; cut kiwifruit into wedges.
Combine with remaining ingredients in medium bowl; adjust flavors to taste.
Cover and refrigerate no more than 2 hours.
Serve with Tropical Fruit Salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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