Prep 40 mins
Cook 10 mins
Passion fruit gives the glaze a sweet-and-sour taste. Serve these kebabs over a bed of basmati or jasmine rice. When straining the glaze, press with the back of a spoon to extract as much passion fruit pulp as possible. Add a green salad and you have a perfect summer meal. From the June, 2005 Cooking Light.
- 1⁄2 cup water
- 1⁄2 cup sugar
- 1⁄2 cup passion fruit pulp (about 4 passion fruit)
- 2 tablespoons fresh lime juice
- 1 teaspoon low sodium soy sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt
- 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
- cooking spray
- 8 lime wedges
- Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
- Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
- Prepare grill.
- Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.
This was a really good marinade, you could definitely taste the passion fruit in it. I made it with pork since DH doesn't eat shrimp. I halved the marinade, but then still had so much that I saved the other half to boil down into a sort of jam.