Smoky Sweet Chili Shrimp Skewers

Smoky Sweet Chili Shrimp Skewers

raw material

4 parts

Smoked Sweet Chili Sauce

  • ¼ 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

  • 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.


  1. Soak wooden skewers in cold water for at least 30 minutes before using.
  2. 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).
  3. Make the sauce: Put ¼ cup (60 ml) sweet chili paste, honey, soy sauce, lime juice, smoke liquid, and garlic in a small bowl and toss to combine. shelved.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. enjoy!
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