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Grilled Shrimp with Tropical Fruit Sauce

Prep time 20 mins
Cook time 50 mins
Other time 1 hr, 8 mins
Yield Makes 6 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. Remove shrimp from marinade, discarding marinade.

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

  6. 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.

  7. *1 pineapple, chopped, may be substituted for papaya.

  8. 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.