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Mango Chili Glazed Lobster and Shrimp Kabobs

January 30th, 2008 · 1 Comment

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A quick, easy, and delicious meal that can be grilled indoors!! This meal can be ready in almost no time – which is good, because you can be sure that your family will be asking for this meal over and over again. It can be served over a simple mixed green salad, or alongside rice and fresh veggies. Either way, it is tangy, flavorful, and sure to satisfy!

2 very ripe mangoes

1 teaspoon minced fresh ginger

1/4 cup Thai style chili sauce

1/4 cup sugar (or other sweetener)

1/4 cup rice wine vinegar

1 tablespoon low sodium soy sauce

2 lobster tails, blanched and removed from the shell

1 pound medium shrimp, peeled, deveined and tails removed

2 tablespoons olive oil

mixed salad greens (I especially like a baby spring mix with this dish)

fresh vegetables and/or rice (optional)

30 metal or wooden skewers (if using wooden, soak for an hour in water to prevent scorching)

To prepare the glaze, peel and cube the mangoes and puree them in a food processor or blender. Combine the pureed mango with the ginger, chili sauce, sugar, vinegar, and soy sauce in a samll saucepan. Simmer over medium heat until shiny (about 15 minutes).

Cut the lobster tails in half and then into chunks (roughly the same size as your shrimp). Thread the shrimp and lobster chunks alternately on the skewers. Brush lightly with the oil and season with salt and pepper to taste.

Grill the skewers for 1 minute on each side, then brush with the mango chili glaze and cook for an additional 30 seconds on each side.

Makes 10 servings. Per serving (3 skewers): 158 calories, 4 g total fat, less than 1 g saturated fat, 0 g trans fat, 17 g carbohydrates, 3 g fiber, less than 2 g sugar, 14 g protein, 230 mg sodium, 87 mg cholesterol.

Tags: Appetizer · Dinner · Seafood

1 response so far ↓

  • 1 John // Oct 31, 2008 at 9:58 pm

    This dish looks great. I am going to try it with some ginger added to the mix. Thanks.