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Shrimp Kebabs with Mango Chipotle Sauce

  • Prep 15 min
  • Total 50 min
  • Ingredients 11
  • Servings 12

Ingredients

1
tablespoon vegetable oil
1
chopped shallot
2
garlic cloves, chopped
1
ripe mango, chopped in cubes
1
chipotle pepper with adobo
1/4
teaspoon of grated ginger
1
mango nectar juice (9.6 oz)
1
lemon, squeezed
2
lbs raw shrimp, peeled
Salt and pepper to taste
2
tablespoons sugar, optional

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

I recommend you use large or medium shrimp so you can insert them well on the sticks without them falling off.

This recipe is highly recommended for a party or reunion in the backyard, for its simplicity and deliciousness. You can serve them like appetizers or for dinner with Mexican rice or cilantro as an accompaniment. I can assure you they'll be everyone's delight! At home I usually prepare them when we get together with friends and they’re always a hit; especially if you serve them as a snack along with mini-mofongos, fried plantains or panapen.

Use the chipotle pepper to your liking, or you can substitute with sweet peppers or yellow peppers if you don't like spicy food.

Directions

  • 1 In skillet, warm up the oil at medium heat. Add the shallots and garlic immediately and mix well for a few seconds; let crystallize, without burning them.
  • 2 Add mango; cook until they become soft and smooth. Add the chipotle pepper, ginger and mango juice. Let it thicken for about 35 minutes, stirring occasionally to keep it from burning.
  • 3 Remove from the heat, add the lemon juice and let cool it at room temperature, then store in the fridge until you are ready to use.
  • 4 Once sauce is ready, skewer the shrimp with the stick and season them with salt and pepper. Cook them in a grill or griddle for approximately 3 to 4 minutes on each side. Don't overcook them so they don't turn hard or chewy.
  • 5 Serve right after cooking with the mango sauce.

This recipe is highly recommended for a party or reunion in the backyard, for its simplicity and deliciousness. You can serve them like appetizers or for dinner with Mexican rice or cilantro as an accompaniment. I can assure you they'll be everyone's delight! At home I usually prepare them when we get together with friends and they’re always a hit; especially if you serve them as a snack along with mini-mofongos, fried plantains or panapen.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 28, 2015

This recipe is highly recommended for a party or reunion in the backyard, for its simplicity and deliciousness. You can serve them like appetizers or for dinner with Mexican rice or cilantro as an accompaniment. I can assure you they'll be everyone's delight! At home I usually prepare them when we get together with friends and they’re always a hit; especially if you serve them as a snack along with mini-mofongos, fried plantains or panapen.