Rating: 3.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

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

Alison Lewis
Recipe by Cooking Light July 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 skewers and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

208 calories; calories from fat 13%; fat 3g; saturated fat 0.6g; mono fat 0.4g; poly fat 1.2g; protein 34.9g; carbohydrates 8.7g; fiber 0.7g; cholesterol 259mg; iron 4.3mg; sodium 403mg; calcium 98mg.
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