This is a good recipe, but you have to be bold enough to try unexpected combinations of flavors. We liked the salsa, but some may be put off by the mixture of sweet and hot.
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)
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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
- 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
- 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)
- Prepare grill.
- To prepare salsa, combine first 6 ingredients in a medium bowl.
- 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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Shrimp Sate with Pineapple Salsa Recipe at a Glance
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