** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix together curry powder, soy sauce, ginger, brown sugar and lime juice in a bowl.
2. Stir in shrimp. Marinate for 20 minutes to one hour.
3. Thread shrimps onto skewers. Grill about 2 minutes per side or until pink.
4. Serve piled onto a lettuce-lined platter. To make the dip, combine mustard, chutney and lime juice.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Sulfites, Natural Sweeteners, Shrimp, Fructose Malabsorption, Mustard allergies.