Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The ginger gives these kebabs a spicy, peppery bite that's mellowed by the sweet sauce.

Chris Schlesinger
Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 kebab and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.

  • Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.

  • Totals include Sweet Hoisin Sauce.

Nutrition Facts

220 calories; calories from fat 26%; fat 6.4g; saturated fat 0.9g; mono fat 3.2g; poly fat 1.6g; protein 18.6g; carbohydrates 21.5g; fiber 1.5g; cholesterol 130mg; iron 2.6mg; sodium 800mg; calcium 60mg.
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