Shrimp, Pineapple and Green Pepper Kebabs with Hot and Sour Dipping Sauce

Makes 4 Servings


1/2 cup pineapple juice
1 tablespoon fresh lime juice
1 teaspoon reduced-sodium soy sauce
2 teaspoons Stevia In The Raw® Bakers Bag
1/2 teaspoon Sriracha chili sauce
1 teaspoon grated fresh ginger
1 ¼ pounds shelled and deveined large (18-21) shrimp
1 large green bell pepper, cut in 1-inch squares, 36 pieces
36 fresh pineapple cubes
12 (10-inch) bamboo skewers


Heat a charcoal or gas grill to medium-high for direct grilling. In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile sauce, and ginger. Cook over medium-high heat and reduced to 1/2 cup, 5-6 minutes. Pour the sauce into a small serving bowl and set aside.

Meanwhile, to assemble the skewers, bend a shrimp into a “C” and push it to the bottom of a skewer. Add a pepper square, then a pineapple chunk, threading it through the 3/4-inch side. To fill the skewer, repeat 2 more times. Make 11 more skewers. Coat the skewers with cooking spray.

Brush the grill with oil. Arrange the skewers on the grill, perpendicular to the grate. Cook for 2 minutes. Turn and cook 2 minutes more. Keep turning the skewers every minute to avoid charring, 7-8 minutes in total, or until the shrimp are white in the center.

Place the kebabs on a serving platter and brush on both sides with some of the sauce. Serve immediately, passing the remaining sauce in a small pitcher.

Nutritional Information

Calories 210
Fat 1.5g
Carbohydrates 19g
Protein 30g
Dietary Fiber 2g
Sodium 30mg


Recipe courtesy of InTheRaw.com.

The post Shrimp, Pineapple and Green Pepper Kebabs with Hot and Sour Dipping Sauce appeared first on Steviabenefits.org.

faq2Do you have questions about low-calorie sweeteners? Want to learn more about maintaining a healthy lifestyle? You asked and we listened. Our resident Registered Dietitians answered the most popular questions about low-calorie sweeteners.

Media Contacts