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Grilled Prawn Kabobs with Sweet and Sour Peach Sauce

4 servings


Dairy Free Low Sodium

Nutritional Facts Per Serving

17.7 g
11.2 g
0.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 177
  • Fat 6.7 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 129 mg
  • Sodium   130 mg
  • Carbohydrate 11.2 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 17.7 g
    • Vitamin A 5 %
    • Vitamin C 17 %
    • Calcium 5 %
    • Iron 16 %


Place the first 7 ingredients in food processor and puree. Transfer this mixture to a small pot and simmer 3 to 4 minutes, until lightly thickened. Season with salt, and then cool to room temperature. Cover and chill the sauce in the fridge until needed.

Preheat an indoor or outdoor grill to medium-high. Brush the prawn kabobs with the oil; season with salt and pepper. Grill the kebabs 1 to 2 minutes per side, or until just cooked through and bright pink. Place 2 kabobs on each of 4 plates and place a bowl of the sauce alongside for dipping.

Note: To peel the peaches, cut a small star into the blossom end. Plunge the peaches into boiling water for 1 to 2 minutes. Cool in cold water and slip off the skins.

Recipe Options: Serve the sauce with other grilled seafood, such as halibut steaks or large scallops. Give the sauce an additional taste element by mixing in one or two tablespoons of chopped fresh cilantro or thinly sliced green onion. To make sweet and sour nectarine sauce, simply replace the peaches with nectarines.

Serving Suggestions

Serve these tasty prawns with a couple of the Asian-style dishes found in our website recipe collection, such as Green Beans with Bell Peppers and Water Chestnuts, and Thai-style Mixed Vegetable Fried Jasmine Rice.

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