Soak 6 (12-inch) bamboo skewers 30 minutes before grilling. Peel shrimp; remove tail. Pat shrimp dry with paper towels. Separate onion wedges into layers.
These Mexicana Shrimp Kabobs will bring all the spicy, citrusy, and peppery flavors to your backyard barbecue. Drizzle and serve with salsa verde for an extra kick.
Servings and Ingredients
|1 (1-lb.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed|
|1 medium mango, peeled, pitted and cut into 12 pieces|
|½ medium red onion, cut into 4 wedges|
|6 sweet mini peppers, cut crosswise into 1-inch pieces and seeded|
|1 tbsp. smoked paprika|
|4 tomatillos, husked|
|1 poblano pepper|
|2 serrano peppers|
|¼ c. fresh cilantro leaves, plus additional for garnish|
|1 tbsp. fresh lime juice|
|1 tbsp. Hy-Vee canola oil|
|2 clove(s) whole garlic, peeled|
|1 tsp. kosher salt|
|½ tsp. Hy-Vee ground cumin|
Things To Grab
- Hy-Vee nonstick cooking spray
- 6 (12-inch) bamboo skewers
- Paper towels
- Food processor or blender
Alternately thread mango, shrimp, onion, and sweet mini peppers onto skewers. Sprinkle kabobs with smoked paprika. Cover and refrigerate until ready to grill.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees).
For salsa verde, spray tomatillos, poblanos, and serrano peppers with nonstick spray. Grill tomatillos and peppers 8 to 10 minutes or until charred and blistered on all sides, turning occasionally; cool. Remove skin, stem, and seeds from poblano and serrano peppers. Place tomatillos, poblano, and serrano peppers, 1/4 cup cilantro, lime juice, oil, garlic, salt, and cumin in food processor or blender. Cover and process or blend 30 to 60 seconds or until desired consistency.
Grill kabobs 7 to 9 minutes or until shrimp reach 145 degrees, turning occasionally. Drizzle and serve with salsa verde. Garnish with additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 120mg
- Sodium: 610mg
- Total Carbohydrates: 15g
- Protein: 17g