This entree goes well over bean or rice thread noodles (to "cook," soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.
Shrimp Kabobs with Plums and Pineapple
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Ingredients
- 2 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 1 green onion, white part only, minced
- 6 tablespoons low-sodium soy sauce
- 3/4 cup apricot jam
- 1 1/2 tablespoons sesame oil
- 1 pound large raw shrimp, shelled and deveined
- 3 medium plums, halved and pitted
- 3 fresh peaches or 3 medium red Bartlett pears, pitted and quartered
- 1 small pineapple, skinned and cut into 1-inch chunks
Instructions
- Combine all glaze ingredients in a jar; shake vigorously. (Makes about 1 1/2 cups.)
- Combine shrimp and 1 cup glaze in a large bowl and toss to coat (reserve remaining glaze). Cover and refrigerate for at least 1 hour.
- Preheat grill to medium. Remove shrimp from glaze. Alternately thread shrimp, plums, peaches or pears, and pineapple onto six 15-inch skewers, leaving about 1/8 inch between each piece to allow even cooking.
- Grill kabobs, turning occasionally, until shrimp turns opaque throughout and fruit is browned and tender, 8-10 minutes. Baste with glaze during final 3 minutes.
Recipe Notes
Nutrition Facts
Shrimp Kabobs with Plums and Pineapple
Amount Per Serving
Calories 338
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 114mg
38%
Sodium 660mg
28%
Total Carbohydrates 60g
20%
Dietary Fiber 6g
24%
Protein 18g
36%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 338 cal, 4g fat (2g mono, 2g poly, 1g sat), 114mg chol, 18g protein, 60g carb, 6g fiber, 660mg sodium
