Grilled Shrimp Skewers with Summer Fruit Salsa

Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.

Yield: 6 servings (serving size: 1 kebab, 1/3 cup salsa, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 25%
  • Fat: 6.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.6g
  • Carbohydrate: 13.4g
  • Fiber: 1.5g
  • Cholesterol: 240mg
  • Iron: 4.1mg
  • Sodium: 449mg
  • Calcium: 94mg


  • Salsa:
  • 1/2 cup chopped ripe plum (about 1)
  • 1/2 cup diced apricots (about 2)
  • 1/2 cup diced nectarine (about 1)
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons diced red onion
  • 1 tablespoon minced seeded serrano chile
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 12 sweet cherries, pitted and halved
  • 1 green onion, finely chopped
  • Shrimp:
  • 2 tablespoons butter, melted
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 24 jumbo shrimp, peeled and deveined (about 2 pounds)
  • Cooking spray
  • 6 lime wedges
  • Mint sprigs (optional)


  1. To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.
  2. Prepare grill.
  3. To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.

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