Grilled Shrimp Kebobs with Mango Lime Sauce

Name: Grilled Shrimp Kebobs with Mango Lime Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 30 min
Yield: 2
Ingredients: ½ lime, juiced; ¾ cup water; ½ cup sugar; 1 ripe mango, peeled and diced; ½ lime, zested; ¼ teaspoon Tabasco sauce; ½ lime, juiced and zested; 4 tablespoons extra virgin olive oil; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; ¾ pound large shrimp, peeled and deveined; 1 thick slice fresh pineapple, cut into large chunks; 4 sweet long peppers (red and orange), halved crosswise; 8 cherry tomatoes; 8 wooden skewers, soaked in water for 30 minutes

Recipe GLPR85ea6e813e3dc4

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Main Course

30 min

793 cal

Servings: 2

Stovetop

Grill

SNAP eligible

Succulent large shrimp and fresh vegetables threaded onto skewers and grilled to perfection, then served with a bright, tangy mango lime sauce. This vibrant dish combines sweet pineapple, colorful peppers, and cherry tomatoes for a healthy, restaurant-quality meal that comes together in minutes.

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Ingredients

½ lime, juiced

¾ cup water

½ cup sugar

1 ripe mango, peeled and diced

½ lime, zested

¼ teaspoon Tabasco sauce

½ lime, juiced and zested

4 tablespoons extra virgin olive oil

½ teaspoon sea salt

¼ teaspoon ground black pepper

¾ pound large shrimp, peeled and deveined

1 thick slice fresh pineapple, cut into large chunks

4 sweet long peppers (red and orange), halved crosswise

8 cherry tomatoes

8 wooden skewers, soaked in water for 30 minutes

Directions

Soak the wooden skewers in water for at least 30 minutes to prevent burning on the grill.
In a small saucepan, combine the water, sugar, and lime juice. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the diced mango and lime zest, and simmer gently for 2 minutes until the mango begins to soften. Remove from heat and stir in the Tabasco sauce. Let cool slightly, then transfer to a blender and puree until smooth. Set the mango lime sauce aside to cool completely.
In a small bowl, whisk together the olive oil, lime juice, lime zest, sea salt, and ground pepper to create a marinade.
In a larger bowl, toss the shrimp with the marinade, coating evenly. Let sit for 5 minutes.
Preheat your grill to medium-high heat (about 400°F), or prepare a grill pan over medium-high heat on the stovetop.
Thread the marinated shrimp, pineapple chunks, pepper halves, and cherry tomatoes onto the soaked skewers, alternating vegetables and shrimp. You should have 4 kebobs total.
Place the kebobs on the grill and cook for 3 to 4 minutes per side, until the shrimp are opaque and cooked through, reaching an internal temperature of 145°F at the thickest part. The vegetables should be tender-crisp with light charring.
Remove the kebobs from the grill and arrange on a serving platter. Drizzle with the cooled mango lime sauce and serve immediately.

Comments

Grocery List Plus Editorial Staff4.75

This is a solid weeknight grilled dinner that plays to North Carolina's coastal access and warm months. All ingredients are stocked at Harris Teeter, Food Lion, Walmart, or ALDI—no special stops required—and the cost per serving runs roughly $6 to $8 depending on shrimp price, making it reasonable for a date-night or light dinner. The stated 30 minutes is honest: sauce comes together in five minutes, shrimp and veg prep another ten, and grilling takes the rest with minimal fussing. The one caveat is that kebobs are best eaten hot off the grill the same night; they don't hold well as leftovers.