Sweet-and-Sour Shrimp Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 744
- Total Fat
- 34
- Saturated Fat
- 3
- Carbohydrates
- 77
- Dietary Fiber
- 3
- Sugar
- 54
- Protein
- 36
- Cholesterol
- 274
- Sodium
- 462
- Total: 50 min
- Prep: 45 min
- Cook: 5 min
Ingredients
For the kebabs:
1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
For the sauce:
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard
Directions
- Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
- Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
- Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.