Curried Shrimp with Avocado & Mango Skewers

Prep time: 4min
Total time: 10min
Serves 16
16
Uncooked Extra Large Black Tiger Shrimp, thawed, peeled, tails on
0
1 tsp
Roasted Garlic Seasoning Paste
5 mL
2 tsp
canola oil, divided
10 mL
2 tsp
curry powder
10 mL
1 tbsp
freshly squeezed lemon juice
15 mL
16
small skewers (3 to 4-in./8 to 10 cm)
0
1
mango, peeled and cubed
0
1
avocado, peeled and cubed
0
2 skewers
calories
100
fat
5 g
saturated fat
0.5 g
carbs
7 g
protein
8 g
cholestrol
105 mg
fibre
2 g
sodium
270 mg
potassium
170 mg

Directions

  1. In a bowl, combine the shrimp, garlic paste, 1 tsp (5 mL) oil and curry powder. Toss and marinate for 10 min. or make ahead and marinate for up to 24 hours in the refrigerator.

  2. Heat a frying pan to medium-high, add the remaining oil and cook the shrimp until pink, about 2 min. per side. Remove shrimp from heat and drizzle with lemon juice.

  3. Meanwhile, place 1 cube of mango and 1 of avocado on a skewer; repeat with remaining skewers and fruit. (If making ahead, drizzle with lemon juice to avoid browning.) Place shrimp with avocado and mango skewers on a platter and serve.