Best Health - - EATS -

MAKES: 6 SERV­INGS PREP TIME: 15 MIN­UTES COOK TIME: 5 MIN­UTES Once grilled, the shrimp and pineapple are easy to slide off skewers and into your wrap of choice. Serve with lime wedges, along with your favourite gar­nishes, like our Kimchi Coleslaw and sliced av­o­cado.


1 clove gar­lic, minced

2 tbsp (25 mL) liq­uid honey

1 tbsp (15 mL) fresh lime juice

1 tbsp (15 mL) sodium-re­duced soy sauce

1 tbsp (15 mL) grated fresh gin­ger

2 tsp (10 mL) co­conut oil or olive oil

9 green onions (white and light-green parts only), each cut into 4 pieces

24 (1 lb/500 g) raw jumbo shrimp, peeled and de­veined 24 (1-inch/2.5 cm) chunks fresh pineapple

1 sweet red pep­per, seeded and cut into 24 (1-inch/2.5 cm) pieces 2 tbsp (25 mL) toasted sesame seeds


1. In a square glass bak­ing dish, stir to­gether gar­lic, honey, lime juice, soy sauce, gin­ger and co­conut oil.

2. Add green onions, shrimp, pineapple and red pep­per, toss­ing to coat. Al­ter­nately thread 3 pieces green onion, 2 shrimp, 2 pieces pineapple and 2 pieces red pep­per onto each of 12 metal or soaked wooden skewers, dis­card­ing any ex­cess mari­nade.

3. Place skewers on a greased grill over medium-high heat; close lid and grill, turn­ing once, un­til shrimp are pink and pineapple is lightly charred, 4 to 6 min­utes. Re­move to plat­ter; sprin­kle with toasted sesame seeds.

PER SERV­ING: 110 calo­ries, 7 g pro­tein, 2 g fat (1 g sat­u­rated fat), 17 g car­bo­hy­drates, 2 g fi­bre, 43 mg choles­terol, 136 mg sodium

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