Zesty shrimp skewers

Prep 20 min
Total 30 min
Makes 4 Servings



wooden skewers
450-g pkg
frozen raw shrimp, thawed and peeled
shallots, peeled, halved crosswise
1 tbsp
1 tbsp
1/8 tsp


  • Soak skewers in warm water for 20 min.
  • Preheat barbecue to medium. Pat shrimp dry. Combine shrimp with shallots, oil, lime zest and salt in a medium bowl. Thread onto skewers, alternating shrimp and shallots.
  • Oil grill, then barbecue skewers, with lid open, until shrimp are pink and firm, 2 to 3 min per side. Serve with Thai mango salad.

Side Dish: Thai mango salad

Click here for full recipe.


Calories 163, Protein 23 g, Carbohydrates 4 g, Fat 5 g, Fibre 1 g, Sodium 241 mg.

Wine Pairings

Pair it with: A fruity New World white.
Sémillon sauvignon blancs, an Australian specialty, are the go-to wines for the region’s Pacific Rim cuisine. The fruit character is fresh and vibrant, a great match with the exotic mango and shrimp.
Our pick: 2010 Devil’s Lair Fifth Leg Semillon Sauvignon Blanc, Australia, $16.

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