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 and infuses it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes! So what are you waiting for?
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GUAVA-GLAZED SHRIMP KEBABS
Prep Time: 15 minutes
Total Time: 30 minutes
For the Guava Glaze:
4 oz. GOYA® Guava Paste, finely chopped (about ½ cup)
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. hot pepper flakes
¼ tsp. GOYA ® Sazonador Total
For the 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
- In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to 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 medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skeweers. (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 to platter; sprinkle with cilantro.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.