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Tamarind Citrus Shrimp Kabobs

Course Appetizer, Entree
Cuisine Latin - Asian Fusion
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 4
Calories 233 kcal
Author Paula Bendfeldt-Diaz

Ingredients

  • 20 large shrimp shelled and deveined, tails on
  • ½ cup tamarind concentrate or pulp available in Latino and Asian markets
  • 3 Oranges
  • 2 tablespoons Kikkoman Ponzu sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon chipotle chile pepper
  • 4 bamboo or metal skewers

Instructions

  1. Stir the tamarind concentrate, juice from one orange (or ¼ cup fresh orange juice), Kikkoman Ponzu sauce and brown sugar.
  2. In a bowl marinade the shrimp in the tamarind sauce. Coat well and let stand for 15 minutes.
  3. While the shrimp are marinating cut the two remaining oranges into 8 wedges each.
  4. Soak bamboo skewers in water to prevent them from burning on the grill.
  5. Remove the shrimp from the marinade and thread onto four 10- to 12-inch skewers alternating with orange wedges.
  6. Preheat grill to medium-high heat.
  7. Grill kabobs until shrimp turn pink, about 2-3 minutes per side. Brush occasionally with marinade. Makes 4 skewers.