These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good. I actually double the sauce recipe to see what else I can add it to this week!


These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!


Bangin' Grilled Shrimp Skewers

Servings: 4 • Serving Size: 2 skewers •  Old Points: 3 pts • Points+: 3 pts
Calories: 140 • Fat: 4.7 g • Protein: 18.5 g • Carb: 4.2 g • Fiber: 0.1 g • Sugar: 2.8 g
Sodium: 266.9 mg
 

Ingredients:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)

For the Shrimp:

• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• fresh cracked pepper
• oil spray

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.


Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.


Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through..


Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.