Spicy Passion Fruit-Glazed Shrimp

Becky Luigart-Stayner

Passion fruit gives the glaze a sweet-and-sour taste. Serve these kebabs over a bed of basmati or jasmine rice. When straining the glaze, press with the back of a spoon to extract as much passion fruit pulp as possible.

Yield: 4 servings (serving size: 2 skewers and 2 lime wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 10%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 35.2g
  • Carbohydrate: 26.2g
  • Fiber: 0.7g
  • Cholesterol: 259mg
  • Iron: 4.5mg
  • Sodium: 403mg
  • Calcium: 92mg

Ingredients

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup passion fruit pulp (about 4 passion fruit)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • Cooking spray
  • 8 lime wedges

Preparation

  1. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
  2. Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
  3. Prepare grill.
  4. Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.
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