Ingredients for Shrimp Pepper And Mango Kabobs In Ginger Marinade
- 1 tablespoon grated ginger
- Garlic Cloves
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1/4 cup chopped cilantro
- Large Shrimp
- Scallion
- Red Bell Pepper
- 1 ripe mango, cut into 1-inch pieces
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How to Make Shrimp Pepper And Mango Kabobs In Ginger Marinade
- In a large bowl, whisk together 1 tablespoon grated ginger, 2 cloves minced garlic, 2 tablespoons rice wine vinegar, 2 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons olive oil, 1 teaspoon sesame oil, and 1/4 cup chopped cilantro.
- Add 1 pound peeled and deveined shrimp to the marinade.
- Toss gently to coat the shrimp completely.
- Cover and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
- Remove shrimp from marinade, reserving the marinade.
- Pour reserved marinade into a small saucepan.
- Bring to a boil over medium heat and boil for 1 minute. Remove from heat and set aside.
- Thread shrimp, 4 chopped scallions, 1 bell pepper (any color, cut into 1-inch pieces), and 1 ripe mango (cut into 1-inch pieces) onto skewers, alternating ingredients.
- Preheat grill to medium-high heat.
- Place skewers on the preheated grill.
- Grill for 4-6 minutes per side, or until shrimp are pink and opaque, basting frequently with the reserved marinade.
- Serve warm over cooked rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
86g
Fat
13g
Carbs
10g