Serves 4
25 min
Shrimp and Mango Skewers
Recipe GLPRc2f87c134d01d3
Succulent grilled shrimp and sweet mango skewers with a refreshing mint-yogurt marinade, served alongside herbed whole wheat couscous and fresh spinach. This Mediterranean-inspired dish brings together tender seafood and tropical fruit for a light, nutritious meal.
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Ingredients
1 lime
1 cup plain low-fat yogurt
½ cup packed fresh mint leaves
½ teaspoon curry powder
1 cup whole wheat couscous
5 oz. baby spinach
1 pound large shrimp, peeled and deveined
2 ripe mangoes, peeled and cubed
Directions
Zest the lime and set aside. In a large bowl, whisk together the low-fat yogurt, lime zest, minced fresh mint, and curry powder until smooth and well combined.
Reserve half of the yogurt mixture for serving. Place the shrimp in the remaining yogurt marinade, tossing gently to coat evenly. Let marinate for at least 10 minutes while you prepare the other ingredients.
Preheat a grill or grill pan to medium heat. Thread the marinated shrimp and mango cubes alternately onto skewers, starting and ending with mango.
Place the skewers on the hot grill and cook for 4–5 minutes until the shrimp begins to turn pink and opaque.
Carefully flip each skewer and grill for another 3–4 minutes until the shrimp is fully opaque and cooked through, reaching an internal temperature of 145°F.
While the skewers cook, prepare the whole wheat couscous according to package directions. Stir in the fresh spinach at the end to wilt it gently.
Arrange the couscous and spinach mixture on plates, top with shrimp and mango skewers, and drizzle with the reserved yogurt sauce. Serve immediately.
