A delightful twist on the classic shrimp and pineapple kabobs, this recipe incorporates mango for a tropical flair.
Mix the orange marmalade, soy sauce, lime juice, and grated ginger in a small bowl to create the marinade.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
Peel and devein the shrimp, then cut the mango and red bell pepper into bite-sized pieces.
Use a sharp knife to make clean cuts for even cooking.
Thread the shrimp, mango, and red bell pepper onto skewers, alternating the ingredients.
Leave a small gap between pieces on the skewer to ensure even cooking.
Brush the skewers with the prepared marinade using a basting brush.
Reserve some marinade for basting during grilling.
Grill the skewers over medium heat for 8-10 minutes, turning occasionally, until the shrimp are opaque and cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Garnish the skewers with chopped cilantro and serve immediately.
Serve with a side of coconut rice or a fresh salad for a complete meal.
