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

Don't be intimidated by the long list of ingredients--more than half are spices. Crisp jicama adds texture, and you can leave the seeds in the chiles for an extra hot salsa. Serve this dish with cooked rice to balance the earthy-flavored shirmp and firey-sweet salsa.

Recipe by Cooking Light December 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

6 servings (serving size: 2 skewers and about 2/3 cup salsa)


Ingredient Checklist


Instructions Checklist
  • To prepare shrimp, combine first 9 ingredients in a large bowl; stir well. Add shrimp, tossing well to coat. Cover and marinate in refrigerator 4 hours.

  • Preheat grill or grill pan.

  • Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done.

  • To prepare salsa, combine clementine and remaining ingredients, stirring well. Serve salsa with shrimp.

Nutrition Facts

135 calories; calories from fat 22%; fat 3.3g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.6g; protein 9.7g; carbohydrates 15.9g; fiber 3.3g; cholesterol 64mg; iron 1.5mg; sodium 360mg; calcium 49mg.