Shrimp & Mango Skewers Recipe

BBQ grills intimidate me.  I have never started a grill before.  The charcoal makes me nervous..and don't even get me started on how scary it is to light a gas burner!  Terrifying!  Also, I don't really know how to cook on them so I pretty much avoid recipes that require grilling.  I came across the following recipe in my August 2011 Good Housekeeping magazine and it sounded amazing.  I had a couple of Mangoes from my Bountiful Basket and decided to give it a whirl.  It was so amazing!  The mango and shrimp with the sauce...oh yeah!  Yummy!

You will need Wooden Skewers, Mangoes, Lime, Plain Yogurt, Curry Powder, Cumin, Fresh Mint, Spinach, and Raw Shrimp.

Place the skewers in water and let them soak at least 30 minutes.  Be careful not to puncture the bag..or else you'll have a small swamp on your counter top.  I found this out by experience.

In a small bowl squeeze the Lime juice and zest the lime peel.

Chop up the mint and add it in.

Add in the Yogurt, Salt, and Pepper and mix everything together really well.  Set aside.

Cook the Couscous according to package instructions.

Now they are ready for the next step.

Add two big handfuls of spinach to the same pot as the Couscous.

Put the lid on and let it steam a bit.

Mangoes have an oval shaped pit so when you cut it you want to cut the two sides off.  Then score it like I did in the picture.

Then just pop it inside out and it is super easy to cut. 

Chop up your mango.

Take your skewers out of the water and alternate shrimp and mango. 

Look at how great they look!

Split your yogurt mixture into two bowls.  One of them will be used for serving.  With the other grab your trusty pastry brush and get a big glob of the creamy yogurt mix.

Brush it all over the shrimps and mangoes.

Place the skewers on a hot grill and cook about 5-7 minutes.

Turn once during the cooking time.

Take the Couscous and stick it in a bowl.

Get all the skewers off the grill.

Serve with the reserved yogurt dip and Enjoy!

Shrimp & Mango Skewers Recipe
Source:  Good Housekeeping Magazine

1 lime
1 C plain low fat yogurt
3 TBSP Fresh Mint, finely chopped
1/2 tsp Curry Powder
1 C Couscous
5oz Baby spinach (2 handfuls)
1 Lb shelled and deveined shrimp 26-30
2 ripe mangoes, peeled, and cut into chunks

Soak skewers in cold water at least 30 minutes to prevent burning.  Prepare outdoor grill for direct grilling on medium-high.

From Lime, grate 1 tsp zest and squeeze 2 tsp juice into a medium bowl.  Stir in the yogurt, Mint, Curry Powder, Salt and Pepper.  Mix together well and set aside.

Prepare the couscous according to package directions.  When the water is absorbed, fluff the couscous with a fork add the spinach on top of the couscous and let it steam.

Meanwhile thread the shrimp and mango chunks alternately onto the skewers.  Place half of the yogurt mix into a small bowl and set aside for serving.  Brush remaining mixture all over the shrimp and mango.  Grill 5-7 minutes, turning over once, until shrimp are cooked through.

Toss spinach and Couscous until combined.  Top with shrimp skewer and drizzle with reserved yogurt mixture.

Enjoy!

Approximately 4 servings

410 Calories
28 Protein
73 Carbs
3 Fat