Guava-Glazed Shrimp Kebabs from Goya
Kick up the flavor of grilled shrimp skewers with this sticky, sweet-n’-spicy guava glaze. Here, Goya Guava Paste is cooked with a dash of hot pepper flakes and herb-alicious Goya Sazonador Total to create a sweet, savory and spicy sauce that clings to the shrimp, infusing it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes!
Ingredients
For the Guava Glaze
For the Shrimp Skewers
- 1 lb large frozen shrimp (16-20 pieces), thawed, peeled and patted dry
- 1 Tbsp Goya minced garlic (or 4 garlic cloves, finely chopped).
- Goya Adobo All-Purpose Seasoning with Pepper
- 1 mango, sliced
- 1 Tbsp finely chopped, fresh cilantro
Instructions
- In a small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to a boil.
- Boil, stirring occasionally, until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
- In a medium bowl, mix the shrimp and garlic; then season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
- Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates.
- Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
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