Smoky Sweet Chili Shrimp Skewers
Smoky Sweet Chili Shrimp Skewers
raw material
4 parts
Smoked Sweet Chili Sauce
- ÂĽ cup sweet chili paste (60 ml), such as Strategies, divided, plus 2 tablespoons, divided
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1.5 teaspoons liquid smoke
- 2 cloves garlic, grated
Mango Shrimp Skewers
- 1 red bell pepper, cut into 16 1-inch (2 cm) pieces
- 1 medium red onion, cut into 1-inch (2 cm) pieces
- 16 large prawns, peeled, gutted and tailed
- 1 large mango, peeled and cut into 16 1-inch (2 cm) pieces
- 1 teaspoon kosher salt
- ½ tsp freshly ground black pepper
- 1 tablespoon fresh cilantro, for garnish
- lime wedges, for serving
special equipment
Related Posts
- wooden skewers, 10 in (25 cm)
Nutritional Information
View information
- Calories 180
- Fat 1g
- Carbohydrates 29g
- Fiber 2g
- Sugar 24g
- Protein 14g
An estimate based on a serving size.
Prepare
- Soak wooden skewers in cold water for at least 30 minutes before using.
- Place a rack in the center of the oven and a rack in the upper third of the oven. Preheat oven to 450°F (230°C).
- Make the sauce: Put ÂĽ cup (60 ml) sweet chili paste, honey, soy sauce, lime juice, smoke liquid, and garlic in a small bowl and toss to combine. shelved.
- To make the skewers: Thread 1 slice of bell pepper, 2-3 slices of red onion, 1 shrimp, and 1 slice of mango on each wooden skewer. Repeat for the second layer. Continue with remaining ingredients and kebabs.
- Arrange the kebabs on a rimmed baking sheet and season with salt and pepper. Brush both sides of the kebabs with the smoky sweet chili sauce.
- Transfer to the middle rack and bake for 5 minutes. Turn the oven to bake, then move the pan to the upper rack. Bake for 3-5 minutes, until lightly charred.
- Remove kebabs from oven and brush with remaining 2 tablespoons sweet chili sauce. Transfer to a plate, sprinkle with cilantro, and serve with lime wedges.
- enjoy!