Recipe for Prawn Skewers with Guava topping
Healthy recipes
Seafood
Launch
Easy
30'
Enhance the flavour of grilled prawn skewers with this sweet and spicy guava topping. In this recipe our Goya Guava Paste is cooked with a pinch of red pepper flakes and delicious Goya Sazonador Total to create a spicy, sweet sauce for a taste of the sea and the Caribbean. The best thing about this recipe is that these grilled shrimp skewers are quick to prepare.
Ingredients
For the guava topping
- 0.5 cups of of GOYA Guava Paste
- 1 tablespoon of of Adobo with GOYA pepper
- 1 tablespoon of pepper flakes
- 1 tablespoon of of Complete Seasoning
- 0.5 cups of water
For the skewers
- 0.5 kg of large peeled prawns (from 16 to 20)
- 1 tablespoon of minced garlic
- 1 unit of mango, sliced
- 1 tablespoon of finely chopped coriander (optional)
Preparation
- In small saucepan over medium-high heat, bring guava paste, water, Adobo, red pepper flakes and Sazonador Total to boil, stirring occasionally, until paste forms thick varnish, about 7 minutes. Transfer the glaze to a bowl to cool.
- In medium bowl, combine shrimp, garlic, season with Adobo. Arrange shrimp and mango slices on the four skewers. Tip: Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
- Heat the grill to medium-high heat. Brush one side of the skewers with the reserved guava glaze. Place the skewers, coated side down, on the oiled grill grates. Use the brush again to coat the tops of the skewers with the glaze. Let them cook, coating them with the guava glaze and turning occasionally, until the shrimp are pink and the mango changes colour and is tender, about 5 minutes. Transfer the skewers to a plate and sprinkle coriander (optional) on top. And enjoy this delicious dish.
