April Recipes

Mexicana Shrimp Kabobs

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Mexicana Shrimp Kabobs
Hands On:
35 minutes
Total Time:
45 minutes
Serves:
6

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 cup 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
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Preparation

1
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.
2
Alternately thread mango, shrimp, onion, and sweet mini peppers onto skewers. Sprinkle kabobs with smoked paprika. Cover and refrigerate until ready to grill.
3
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350°).
4
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, ¼ 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.
5
Grill kabobs 7 to 9 minutes or until shrimp reach 145°, turning occasionally. Drizzle and serve with salsa verde. Garnish with additional cilantro, if desired.

Nutrition Facts

Serving Size: 1 kabob
Serves: 6
Amount Per Serving
Calories:150
% Daily Value*
Total Fat: 3g 4%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 120mg 40%
Sodium: 610mg 27%
Total Carbohydrate: 15g 5%
Dietary Fiber: 2g 7%
Sugars: 11g 22%
Protein: 17g 34%

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