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  • Honey-Lime Sauce
  • 3 garlic cloves, crushed with press
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Roche Bros. honey
  • 2 tablespoons less-sodium soy sauce
  • 1-1/2 tablespoons grated, peeled fresh ginger
  • 2 tablespoons canola oil
  • 1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
  • 4 (8-inch) wooden skewers
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Bowl Fillings
  • 1 cup uncooked Brothers Marketplace brown rice
  • 1 medium jicama, peeled, sliced 1/4-inch thick
  • 1 ripe mango, peeled, pitted and sliced 1/4-inch thick
  • 1 red bell pepper, cut lengthwise in half, seeds removed
  • 2 pineapple rings
  • 2 green onions
  • 2 tablespoons canola oil


  1. Prepare Honey-Lime Sauce: In small bowl, whisk together garlic, lime juice, honey, soy sauce and ginger; whisking constantly, drizzle in oil until emulsified.
  2. Prepare outdoor grill for direct grilling over medium heat. Place shrimp in large zip-top plastic bag; pour half the sauce over shrimp. Seal bag, pressing out excess air; let stand 20 minutes. Soak skewers in water 20 minutes.
  3. Prepare Bowl Fillings: Prepare rice as label directs. Coat jicama, mango, bell pepper, pineapple and onions with oil. Remove shrimp from sauce; discard sauce. Thread shrimp onto skewers; sprinkle with salt and pepper.
  4. Place shrimp skewers, vegetables and fruit onto hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and grill marks appear on vegetables and fruit, turning once.
  5. Cut bell pepper, jicama and mango into 1/4-inch-thick slices; dice pineapple and cut onions into 1-inch pieces. Evenly divide rice into 4 bowls. Evenly top rice with shrimp, fruits and vegetables; drizzle with remaining sauce.

  • 559 Calories
  • 15g Fat (1g Saturated)
  • 169mg Cholesterol
  • 515mg Sodium
  • 81g Carbohydrates
  • 10g Fiber
  • 28g Protein