Best Shrimp Pepper And Mango Kabobs In Ginger Marinade Recipes

Shrimp, Pepper and Mango Kabobs in Ginger Marinade image

Provided by Rita1652

Categories Mango

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons minced ginger
2 garlic cloves, minced
1/4 cup rice wine vinegar
1/2 cup lime juice
2 tablespoons brown sugar
1/4 cup oil
1 tablespoon sesame oil
1 -2 tablespoon chopped cilantro
2 lbs large shrimp, peeled and deveined
1 bunch scallion, cut into 1-inch lengths
1 large red bell pepper, cut into 1-inch dice and blanched
1 firm mango, peeled and cubed

Steps:

In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, peppers and mango on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, basting with reserved marinade. Serve warm over rice.

Shrimp and Mango Skewers image

Provided by GinnyP

Categories Healthy

Time 31m

Yield 4 kebabs, 2 serving(s)

Number Of Ingredients 11

2 cloves garlic, chopped
1 tablespoon fresh cilantro, minced
1/2 teaspoon red pepper flakes
2 tablespoons lime juice
salt
fresh ground black pepper
olive oil
3/4 lb large shrimp, peeled and deveined
1 mango, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
bamboo skewer

Steps:

Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

Steps:

Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.