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    You are in: Home / Recipes / Shrimp, Pepper and Mango Kabobs in Ginger Marinade Recipe
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    Shrimp, Pepper and Mango Kabobs in Ginger Marinade

    Average Rating:

    5 Total Reviews

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    • on June 10, 2011

      This was a lovely kabob recipe that was thoroughly enjoyed by myself and 8 year old son, my 10 year old isn't a fan of peppers or onions so I only put the mango on his and he wouldn't even eat the mango *rolling eyes*. I used red & yellow peppers like another reader and used vidalia onions as that's what I had on hand. I had frozen mango on hand so thawed & used that but I'll try a firmer, fresh mango or maybe not thaw it next time as I had trouble with it falling off the skewers. Thanks for posting Rita! Made and enjoyed for team Mischief Makers - ZWT #7.

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    • on June 21, 2007

      mmm this was yummy

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    • on July 06, 2005

      this is an excellent shrimp recipe. Marinated for about an hour, and basted 3 times during grilling. I used one red bell, and one yellow bell pepper, which added to the great colors too! (I put aside a couple of tblspns of the marinade b4 marinating and drizzelled a little on top of the cooked skewers and rice).Served with basmati.

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    • on June 05, 2005

      Wonderful!! We did this for first barbeque of the year and cousin's birthday. Shrimp is her favorite. Your recipe looked the best and I did make a few changes. No rice wine vinegar so I used white balsamic. Marinated for 30 minutes, I heard that after that the seafood starts 'cooking' in the lime/vinegar. Subsituted 2 inch cubes of halibut steak for half the shrimp. Used fresh pineapple instead of mango. Skewered all items separately for easy grill timing. I boiled the marinade and mixed that with brown jasmine rice per first comment. Absolutely DEEElicious. The halibut and pineapple were incredible. I never imagined doing green onions like that, but will from now on. I am eager to try it with mango. Thanks for the great recipe!

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    • on May 01, 2005

      i wound up cutting this in half and stir frying, as it was pouring outdoors and i didn't want to use my indoor grill. the marinade was lovely, and i just love the combo of fresh red pepper, mango and shrimp. i added the marinade at the end and served this over rice, very very good, quick, and easy.

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    Nutritional Facts for Shrimp, Pepper and Mango Kabobs in Ginger Marinade

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.2
     
    Calories from Fat 179
    41%
    Total Fat 19.9 g
    30%
    Saturated Fat 2.6 g
    13%
    Cholesterol 286.4 mg
    95%
    Sodium 1300.2 mg
    54%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 3.9 g
    15%
    Sugars 21.5 g
    86%
    Protein 33.3 g
    66%

    The following items or measurements are not included:

    rice wine vinegar

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