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Shrimp brine in a fraction of the time it takes for large, tougher cuts of meat. If using wooden skewers, be sure to soak them in water for about 30 minutes beforehand. Purchase naan at a local Indian restaurant or gourmet market, or substitute pita bread.

Recipe by Cooking Light May 2008


Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

8 servings (serving size: 1 skewer and 1 piece flatbread)


Ingredient Checklist


Instructions Checklist
  • Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.

  • Add shrimp to water mixture; chill 20 minutes.

  • Prepare grill.

  • Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.

  • Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done. Sprinkle with sliced green onions. Serve with flatbread.

  • Note: As pictured on the cover, you can use smaller skewers. Simply thread two shrimp alternately with two mango chunks, and serve guests two skewers each. You'll need to purchase an extra mango (which minimally increases the calories per serving) if you opt for this presentation.

Nutrition Facts

306 calories; calories from fat 16%; fat 5.3g; saturated fat 2.9g; mono fat 1.3g; poly fat 0.6g; protein 20.4g; carbohydrates 45.5g; fiber 5.1g; cholesterol 97mg; iron 3.5mg; sodium 497mg; calcium 63mg.