Grilled Shrimp with Tropical Fruit Sauce

Southern Living
Grilled Shrimp with Tropical Fruit SauceRecipe
Makes 6 servings


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2 pounds unpeeled, large fresh shrimp
1 (33.8-ounce) jar peach nectar
1/4 cup fresh lime juice, divided
2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon salt
4 plum tomatoes, seeded and diced
2 papayas or mangoes, peeled and cubed*
3 green onions, sliced
1/4 cup minced fresh cilantro
1/2 to 1 teaspoon chili-garlic paste
Hot cooked rice
Garnishes: lime slices, green onions


Prep: 20 Minutes
Cook: 50 Minutes
Other: 1 Hour, 8 Minutes

Peel shrimp, and devein, if desired; set aside.

Bring nectar to a boil in a medium saucepan; boil 45 minutes or until reduced to 1 cup. Stir in 2 tablespoons lime juice and next 3 ingredients. Remove from heat, and cool.

Pour half of nectar mixture in a large shallow dish or heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 1 hour.

Remove shrimp from marinade, discarding marinade.

Grill, in 2 batches, in a grill basket over medium-high heat (350° to 400°) 3 to 4 minutes or until shrimp turn pink.

Add remaining 2 tablespoons lime juice, tomato, and next 4 ingredients to remaining nectar mixture. Cook over medium heat until thoroughly heated. Stir in shrimp; serve over rice. Garnish, if desired.

*1 pineapple, chopped, may be substituted for papaya.

NOTE: Select unblemished papayes or mangoes that yield slightly to pressure. If underripe, place in a paper bag at room temperature to speed up the process.

Created date

May 2001