Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce

Randy Mayor; Melanie J. Clarke
The ginger gives these kebabs a spicy, peppery bite that's mellowed by the sweet sauce.


4 servings (serving size: 1 kebab and about 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 26 %
Fat 6.4 g
Satfat 0.9 g
Monofat 3.2 g
Polyfat 1.6 g
Protein 18.6 g
Carbohydrate 21.5 g
Fiber 1.5 g
Cholesterol 130 mg
Iron 2.6 mg
Sodium 800 mg
Calcium 60 mg


12 jumbo shrimp, peeled and deveined (about 1 pound)
3 plums, quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white or black pepper
Cooking spray
1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
1 lime, quartered (optional)


Prepare grill.

Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.

Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.

Totals include Sweet Hoisin Sauce.


Chris Schlesinger,

June 2001