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.

Yield: 4 servings (serving size: 1 kebab and about 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 26%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 18.6g
  • Carbohydrate: 21.5g
  • Fiber: 1.5g
  • Cholesterol: 130mg
  • Iron: 2.6mg
  • Sodium: 800mg
  • Calcium: 60mg


  • 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
  • Sweet Hoisin Sauce
  • Cooking spray
  • 1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
  • 1 lime, quartered (optional)


  1. Prepare grill.
  2. 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.
  3. 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.
  4. Totals include Sweet Hoisin Sauce.
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