Spicy Adobo Shrimp Skewers with Mango Avocado Salsa
Delicious skewers of shrimp, pineapple, bell and poblano peppers, and red onion coated in a sweet n’ spicy glaze.
Servings 12 skewers
Calories 88kcal
Equipment
Ingredients
Skewers
- 1 ½ tablespoons adobo sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 48 extra-large shrimp (U21-25 count), peeled and deveined, tails left intact
- 1 large bell pepper, cut into 24 1-inch squares
- 1 large poblano pepper, cut into 24 1-inch squares
- 36 3- layer sections of red onion wedges
- 24 1- inch cubes of pineapple
Salsa
- 1 cup mango, diced
- 1 cup avocado, diced
- 1 jalapeno, minced
- 2 tablespoons green onion, thinly sliced
- 2 tablespoons cilantro, chopped
- 1 lime, zest and juice
- 2 teaspoons olive oil
- Kosher salt and pepper, to taste
Instructions
Skewers
- In a small bowl, combine the adobo sauce, olive oil, honey, paprika, cumin and salt. Can be made a few days in advance. Cover and chill.
- Place shrimp in a resealable plastic bag or medium bowl. Pour about half of the adobo mixture over shrimp and gently toss until evenly coated. Reserve remaining glaze for serving. Let sit at room temperature 30 minutes or refrigerate up to 1 day ahead.
- On each skewer, thread 4 shrimp, 2 bell pepper squares, 2 poblano pepper squares, 2 pineapple cubes, and 3 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. (Can be assembled 8 hours ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers until shrimp are opaque in the center, 3-4 minutes per side. Let skewers rest a few minutes before serving. (Alternatively, if weather acts up, preheat oven to 400°F and roast skewers 10-12 minutes.)
- Arrange skewers on platter. Garnish with fresh herbs, if desired. Serve with remaining glaze and Mango Avocado Salsa. Enjoy!
Salsa
- In a medium bowl, toss all ingredients together until combined. Season to taste with salt and pepper. Serve with Shrimp Skewers and anything else coming off the grill. It’s a delicious topping for any protein and, of course, with chips!
Notes
*Bamboo skewers can be used instead of metal. Soak them in water 1 hour before assembling, otherwise they'll burn.
Nutrition
Calories: 88kcal | Carbohydrates: 7g | Protein: 6g | Fat: 5g | Cholesterol: 60mg | Sodium: 575mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 30mg | Calcium: 45mg