Shrimp Skewers with Mango Dipping Sauce
A spicy mango dipping sauce transforms shrimp skewers into a satisfying hot-weather dinner that’s packed with flavour.
| Servings |
| 16skewers |
| Servings |
| 16skewers |
Ingredients
- Shrimp Skewers
- 1/2 cup fresh lime juice
- 2 cloves garlic finely chopped
- 2 tsp fresh ginger finely grated
- 32 peeled and de-veined raw shrimp tails removed (about 750 g)
- 16 small bamboo skewers soaked in water for 1 hour
- Salt and pepper
- Mango Dipping Sauce
- 1 1/2 cups fresh mango (about 1 mango), diced
- 2 tbsp coconut sugar
- 2 tbsp fresh lime juice
- 2 tsp fresh ginger finely grated
- 1/4 tsp salt
- 2 tbsp green onion chopped
- 2 tbsp fresh coriander chopped
Servings: skewers
Units:
|
Ingredients
Servings: skewers
Units:
|
Instructions
Mango Dipping Sauce
- Purée all ingredients in a food processor or blender and chill until ready to serve.
Shrimp
- Whisk lime juice, garlic and ginger in a large flat dish. Skewer shrimp on soaked skewers (2 per skewer) and place in marinade. Wrap and chill for 1 hour, turning shrimp once.
- To cook shrimp, shake off marinade, season lightly with salt and pepper, and grill over medium high heat, 2 minutes per side, until shrimp are pink. Alternately, shrimp can be baked on a parchment-lined baking tray in a 400°F (200°C) oven for 3 minutes per side.
- Serve skewers on a platter, with dipping sauce on the side.
Recipe Notes
Per serving (1 skewer [2 shrimp] and 1 tsp sauce): 14 g protein, 1 g fat (0 g saturated fat), 6 g carbohydrates, 0 g fibre, 130 mg cholesterol, 220 mg sodium.
