FoodFash

FoodFash is a food and travel blog based in Austin, TX.

  • About Me
  • Recipe Index
    • Main Dishes
    • Side Dishes
    • Breakfast
    • Sweets
    • Gluten-Free
    • Dairy Free
    • Vegan
  • Easy Meals
  • Travel
  • Day Trips from ATX
  • Kitchen Tunes

White Wine & Mango Shrimp Skewers

September 5, 2014 by Kristin

Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Email this to someone
email

White Wine Mango Shrimp

Even though summer grilling recipes are every which way you look, I’m still not over grilling.  In fact, I’m so much in the middle of it that I dreamed up a summery marinade that I plan on using straight through the winter when I’m longing for sunshine.

Shrimp Kabobs

This recipe is a sweet and savory combination of pinot grigio {or any white wine}, mango, onion, and garlic that completely compliments the skewer components. Leftover skewers also keep well in the fridge and can be served hot or cold the next day.

White Wine & Mango Shrimp Skewers

By Kristin Published: September 5, 2014

  • Yield: 12 skewers (3 Servings)

Even though summer grilling recipes are every which way you look, I'm still not over grilling.  In fact, I'm so much in the …

Ingredients

  • 1 pound shrimp peeled & deveined
  • 1/2 red onion chopped into squares
  • 1 mango peeled & deseeded
  • 1/4 white onion coarsely chopped
  • 2 garlic cloves
  • 1 cup white wine {i used pinot grigio}
  • 1/2 cup olive oil
  • 2 tablespoons light agave nectar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 cups fresh baby spinach

Instructions

  1. Soak (12) 6" wooden skewers in water.
  2. Pour mixture over shrimp and vegetables and refrigerate, covered, overnight.
  3. Add mango, onion, garlic, wine, olive oil, agave, salt, and pepper to a high powered blender and pulse until mixture is smooth.
  4. Skewer the shrimp and veggies and set aside, reserving 6 tablespoons of the marinade.
  5. Heat a cast iron grill pan over medium high heat.
  6. Gently set the skewers in the grill pan and cook for 5 minutes on each side or until cooked through.
  7. In a small saucepan, heat 6 tablespoons of marinade over medium heat and stir until heated through.
  8. Put about 2 cups of spinach leaves on each plate, drizzle with 1 to 2 tablespoons of heated marinade, top with 4 shrimp skewers, and serve.

    WordPress Recipe Plugin by ReciPress

    Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.

    Pin on Pinterest
    Pinterest
    Share on Facebook
    Facebook
    Share on Yummly
    Yummly
    Tweet about this on Twitter
    Twitter
    Email this to someone
    email

    Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes

    « NYC Adventures
    The Quinoa Archives »
    Privacy Policy

    Hello and Welcome!

    I'm Kristin - a Florida girl turned Austinite, adventuring my way through life. Whether I'm in the kitchen, around town, or 1000 miles away, I'm sure to put myself in the midst of merriment.... and then write about it! Read More…

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Popular Posts

    Bacon, Egg & Cheese Crescent Rolls

    Pressure Cooker Chicken Leg Recipe

    Bison, Sausage & Quinoa Hash

    Kale With Shrimp & Quinoa

    Two Ingredient Dinner: Sausage & Broccoli

    Polenta Pizza

    Spaghetti Squash & Turkey Meatballs

    Dig Through The Archives

    Follow Along on Insta!

    Follow on Instagram
    Privacy Policy

    Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress