Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. uncooked large shrimp (21- to 25-count) | ||
| 2 ½ tsp. Hy-Vee dried thyme | ||
| 2 tsp. paprika | ||
| ¾ tsp. allspice | ||
| 1 ½ tsp. Hy-Vee sugar | ||
| ½ tsp. Hy-Vee garlic salt | ||
| ½ tsp. cayenne pepper | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 4 (8- to 10-inch) wooden skewers, soaked in water for at least 30 minutes | ||
| 1 seeded, peeled and chopped ripe medium mango | ||
| ¼ c. finely chopped red bell pepper | ||
| ¼ c. finely chopped red onion | ||
| 2 tbsp. snipped fresh cilantro | ||
| 1 tbsp. lime juice | ||
| 1 tsp. finely chopped fresh serrano chile pepper* |
Directions
- Peel and devein shrimp. Rinse shrimp; pat dry.
- Combine thyme, paprika, allspice, sugar, garlic salt and cayenne pepper. Toss shrimp with oil in a large bowl. Add seasoning and toss to coat. Let stand for 15 minutes.
- Preheat grill for medium heat. Lightly oil grate. Thread shrimp onto four 8- to 10-inch skewers. Grill shrimp for 6 to 10 minutes or until opaque, turning skewers once. Serve with Tropical Salsa.
- To make Tropical Salsa: combine mango, red bell pepper, red onion, cilantro, lime juice and serrano chile pepper in a medium bowl.
- *Wear gloves while handling chile pepper and do not touch face or eyes.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 170mg
- Sodium: 470mg
- Total Carbohydrates: 15g
- Protein: 24g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 50%
0%
Iron 25%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Garden 2010.