Guava-Glazed Shrimp Kebabs
Sweet and Spicy Shrimp
Kick up the flavor of grilled shrimp skewers with this sticky, sweet-n’-spicy guava glaze. Here, GOYA® Guava Paste is cooked with a dash of hot pepper flakes and herb-alicious GOYA® Sazonador Total to create a sweet, savory and spicy sauce that clings to the shrimp and infuses it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes! So what are you waiting for?
Total Time
30m
Prep Time:15m
Yields:4 Servings
Ingredients
For the Guava Glaze:
4 oz.
¼ tsp.
hot pepper flakes
¼ tsp.
For the Skewers:
1 lb.
large frozen shrimp (16-20 pieces), thawed, peeled and patted dry
1 tbsp.
1
mango, sliced
1 tbsp.
finely chopped fresh cilantro
Directions
Step 1
In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to boil. Boil, stirring occasionally until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
Step 2
In medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
Step 3
Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates. Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
Keep Shrimp from Spinning on Skewers
If your shrimp spin around on the skewer when you try to flip them on the grill, the result could be unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align a second alongside to form two parallel lines. Then, grill with ease.
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Keep Shrimp from Spinning on Skewers
If your shrimp spin around on the skewer when you try to flip them on the grill, the result could be unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align a second alongside to form two parallel lines. Then, grill with ease.
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Guava-Glazed Shrimp Kebabs
Prep Time 15m
Total time 30m
Yields: 4 Servings
Sweet and Spicy Shrimp
Kick up the flavor of grilled shrimp skewers with this sticky, sweet-n’-spicy guava glaze. Here, GOYA® Guava Paste is cooked with a dash of hot pepper flakes and herb-alicious GOYA® Sazonador Total to create a sweet, savory and spicy sauce that clings to the shrimp and infuses it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes! So what are you waiting for?
Ingredients
For the Guava Glaze:
4 oz.
¼ tsp.
hot pepper flakes
¼ tsp.
For the Skewers:
1 lb.
large frozen shrimp (16-20 pieces), thawed, peeled and patted dry
1 tbsp.
1
mango, sliced
1 tbsp.
finely chopped fresh cilantro
Directions
Step 1
In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to boil. Boil, stirring occasionally until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
Step 2
In medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
Step 3
Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates. Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
