Shrimp Sate with Pineapple Salsa

Buy peeled, cored fresh pineapple for the salsa. Enjoy the rest of it in a fresh fruit salad.

Yield: 4 servings (serving size: 2 skewers and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 13%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.9g
  • Carbohydrate: 8.7g
  • Fiber: 0.7g
  • Cholesterol: 259mg
  • Iron: 4.3mg
  • Sodium: 403mg
  • Calcium: 98mg

Ingredients

  • Salsa:
  • 3/4 cup finely chopped pineapple
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • Sate
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • Cooking spray
  • 4 cilantro sprigs (optional)

Preparation

  1. Prepare grill.
  2. To prepare salsa, combine first 6 ingredients in a medium bowl.
  3. To prepare saté, combine mint, juice, salt, and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place shrimp on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.
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