(12 servings)


  • 1/2 cup SUNNYD Smooth Orange
  • 1/2 cup mango nectar
  • 1 teaspoon curry powder
  • 1/2 cup lowfat plain yogurt
  • 1 tablespoon sriracha (hot chili sauce)
  • 1 teaspoon smoked paprika
  • 1 large green onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound jumbo raw shrimp (about 24 shrimp), peeled and deveined, tails left intact
  • 1/4 cup olive oil
  • 12 (6-inch) wooden skewers, soaked 30 minutes


In a small nonstick saucepan combine SUNNYD, mango nectar and curry powder; bring to boiling. Cook 15 minutes or until reduced to 1/4 cup. Remove from heat; let cool

Stir in yogurt, sriracha, paprika, green onion and garlic

Place 3 tablespoons of the mixture in a large resealable plastic bag

Add shrimp; seal bag and turn to coat. Refrigerate at least 1 hour, turning bag occasionally

Meanwhile, for the sauce, place remaining mango mixture in a medium bowl

Add oil; mix until well combined. Cover and refrigerate until serving time

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F)

Remove shrimp from marinade; discard marinade. Thread shrimp onto skewers.

Grill 2 to 3 minutes per side or until shrimp are opaque. Transfer to a platter, and serve with sauce