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Grilled Asian Shrimp with Curried Pineapple Chutney

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Total Time (minutes)
35
Difficulty
2
Servings
4
Ingredients
8
Total Prep Time: 30 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving size 276g

Amount per serving
Calories 280 Calories from fat: 130
% Daily Value*
Fat 15 g 23 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 40 mg 13 %
Sodium 580 mg 24 %
Potassium 570 mg 16 %
Carbohydrate 31 g 10 %
Fiber 6 g 24 %
Sugars 14 g
Protein 10 g
Vitamin A 110 %
Vitamin C 130 %
Calcium 20 %
Iron 20 %
Vitamin K 270 %
Thiamin 10 %
Riboflavin 10 %
Vitamin B6 15 %
Folate 30 %
Vitamin B12 6 %
Magnesium 15 %
Manganese 50 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 16 extra-large shrimp, peeled and deveined 
  • 4 DOLE® Green Onions, cut into 4-inch pieces 
  • 1 pkg. DOLE Chopped Sesame Asian Kit 
  • 1 cup mint leaves 
  • 1/2 cup cilantro leaves 
  • 1 tablespoon grated lime peel 
  • 2 teaspoons minced garlic 
  • 1 teaspoon chopped mild red chili 
  • 3/4 cup Curried Pineapple Chutney (recipe below)

Directions

  1. Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside.
  2. Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.
  3. Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside.
  4. Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney: Heat 2 tablespoons olive oil in saucepan and sauté ½ cup chopped DOLE Red Onion, 1 tablespoon chopped red chili pepper, 1 tablespoon curry powder, 3 cups diced fresh DOLE Tropical Gold® Pineapple, 1/3 cup orange juice, 2 tablespoons apple cider vinegar and 1 tablespoon honey. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.

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Grilled Asian Shrimp with Curried Pineapple Chutney Prep Time:30 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 280 Calories, 15 grams fat
Ingredients: 16 extra-large shrimp, peeled and deveined , 4 DOLE® Green Onions, cut into 4-inch pieces , 1 pkg. DOLE Chopped Sesame Asian Kit , 1 cup mint leaves , 1/2 cup cilantro leaves , 1 tablespoon grated lime peel , 2 teaspoons minced garlic , 1 teaspoon chopped mild red chili , 3/4 cup Curried Pineapple Chutney (recipe below), Directions:Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside.Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside.Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney: Heat 2 tablespoons olive oil in saucepan and sauté ½ cup chopped DOLE Red Onion, 1 tablespoon chopped red chili pepper, 1 tablespoon curry powder, 3 cups diced fresh DOLE Tropical Gold® Pineapple, 1/3 cup orange juice, 2 tablespoons apple cider vinegar and 1 tablespoon honey. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.