Ingredients50 m servings 110 cals
- Whisk together mango nectar, lemon juice, honey, soy sauce, oil, garlic, ginger, chili sauce, and cayenne in a bowl. Add shrimp, turning to coat, and marinate, covered with plastic wrap, 30 minutes at room temperature or chilled up to 4 hours.
- Preheat an outdoor grill for medium-high heat, 375 to 450 degrees F (200 to 230 degrees C ). Lightly oil the grate.
- Lift shrimp from marinade, shaking off excess. Grill shrimp until just cooked through, about 1 minute per side.
Per Serving: 110 calories; 4 g fat; 8 g carbohydrates; 10.7 g protein; 96 mg cholesterol; 258 mg sodium. Full nutrition
ReviewsRead all reviews 5
It was really easy to make. The spicy and sweet tropical flavors came together really well. I added some pineapple and red onions on skewers with the marinated shrimp and it proved to be a great...
This was a tasty marinade. I tweaked to use what I had in the pantry. I used a mango fruit spread for the nectar and honey, just pulsed in the blender until liquified. Brushed the shrimp with...
Excellent flavors, although a little too hot for the rest of my family. It's easy enough to cut back the cayenne next time. I skipped the chili sauce to reduce sugar content as I just thought ...
I was super happy with this recipe! I didn't have the mango nectar, so I omitted it and it still turned out great. I've never worked with mango nectar so I don't know if it would have made the m...