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.

Cynthia Nicholson
Recipe by Cooking Light June 2005


Credit: Becky Luigart-Stayner

Recipe Summary test

4 servings (serving size: 2 skewers and 2 lime wedges)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Prepare grill.

  • 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.

Nutrition Facts

277 calories; calories from fat 10%; fat 3.1g; saturated fat 0.6g; mono fat 0.5g; poly fat 1.2g; protein 35.2g; carbohydrates 26.2g; fiber 0.7g; cholesterol 259mg; iron 4.5mg; sodium 403mg; calcium 92mg.