Grilled Shrimp, Mango, and Avocado
- Number of Servings: 4
Ingredients
1/3 cup water1/2 tablespoon sugar*3 tablespoons fresh lime juice (about 1.5 limes)1 1/4 tablespoons fish sauce1 garlic clove, minced1 tablespoon finely grated carrot1 tablespoon thinly sliced serrano chile (about 1 chile)1 lb raw shrimpCooking spray2 small ripe unpeeled avocados, halved*2 peeled mangoes, each cut into 6 wedges8 lime wedges (from 1 lime)4 large Bibb lettuce leaves1/4 cup chopped fresh cilantro (optional)
1. Combine first 5 ingredients in a small bowl. Reserve 1/3 cup juice mixture. Stir carrot and chile into remaining juice mixture, and set aside.
2. Peel shrimp, leaving tails intact. Combine reserved juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
3. Prepare grill for medium-high heat.
4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
5. Thread shrimp onto skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
7. Place 1 lettuce leaf on each of 4 salad plates; top each leaf with 3 mango slices, 2 lime wedges, and 1 avocado wedge. Place shrimp skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.
*** Note - We served on a bed of mixed greens and had some brown rice on the side. Also, we removed the shrimp tails before serving (so we didn't have to pick each one off individually). Delicious!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Peel shrimp, leaving tails intact. Combine reserved juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
3. Prepare grill for medium-high heat.
4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
5. Thread shrimp onto skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.
6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.
7. Place 1 lettuce leaf on each of 4 salad plates; top each leaf with 3 mango slices, 2 lime wedges, and 1 avocado wedge. Place shrimp skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.
*** Note - We served on a bed of mixed greens and had some brown rice on the side. Also, we removed the shrimp tails before serving (so we didn't have to pick each one off individually). Delicious!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 315.7
- Total Fat: 12.3 g
- Cholesterol: 172.3 mg
- Sodium: 611.7 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.9 g
- Protein: 25.4 g
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