Curried Shrimp with Avocado & Mango Skewers
Prep Time
Serves
Cooking Mode
16 Uncooked Extra Large Black Tiger Shrimp, thawed, peeled, tails on
1 tsp Roasted Garlic Seasoning Paste
2 tsp canola oil, divided
2 tsp curry powder
1 tbsp freshly squeezed lemon juice
16 small skewers (3 to 4-in./8 to 10 cm)
1 mango, peeled and cubed
1 avocado, peeled and cubed
16 Uncooked Extra Large Black Tiger Shrimp, thawed, peeled, tails on
1 tsp Roasted Garlic Seasoning Paste
2 tsp canola oil, divided
2 tsp curry powder
1 tbsp freshly squeezed lemon juice
16 small skewers (3 to 4-in./8 to 10 cm)
1 mango, peeled and cubed
1 avocado, peeled and cubed
Directions
1In 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.
2Heat 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.
3Meanwhile, 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.
Disclaimer
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Personal Note
Personal Note
