Starters & Salads

Guava-Glazed Shrimp Kebabs

Sweet and Spicy Shrimp

Kick up the flavor of grilled shrimp skewers with this sticky, sweet-n’-spicy guava glaze. Here, GOYA® Guava Paste is cooked with a dash of hot pepper flakes and herb-alicious GOYA® Sazonador Total to create a sweet, savory and spicy sauce that clings to the shrimp and infuses it with irresistible Caribbean flavor. The best part: These fruit-infused shrimp skewers grill in 5 minutes! So what are you waiting for?

Serves 4

Prep time: 15 min.

Total time: 30 min.


For the Guava Glaze:

4 oz. GOYA® Guava Paste, finely chopped (about ½ cup)

¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

¼ tsp. hot pepper flakes

¼ tsp. GOYA® ® Sazonador Total

For the Skewers:

1 lb. large frozen shrimp (16-20 pieces), thawed, peeled and patted dry

1 tbsp. GOYA® Minced Garlic, or 4 garlic cloves, finely chopped

GOYA® Adobo All-Purpose Seasoning with Pepper

1 mango, sliced

1 tbsp. finely chopped fresh cilantro


1. In small saucepan over medium-high heat, bring guava paste, ½ cup water, Adobo, hot pepper flakes and Sazonador Total to boil. Boil, stirring occasionally until paste becomes thick glaze, about 8 minutes. Transfer glaze to bowl to cool. (Note: Guava glaze can be made up to 1 week in advance; keep covered in refrigerator).
2. In medium bowl, mix together shrimp and garlic; season with Adobo. Thread shrimp onto 4 skewers. Thread mango slices onto 4 skewers. (Note: Pre-soak wooden skewers in water 30 minutes before grilling to prevent burning.)
3. Heat grill to medium-high heat. Brush one side of skewers with reserved guava glaze. Place skewers (glazed side-down) on greased grill grates. Brush top side of skewers with glaze. Cook, brushing with glaze and turning occasionally, until shrimp are pink and opaque, and mango is charred and tender, about 5 minutes. Transfer skewers to platter; sprinkle with cilantro.
Tip By La Cocina Goya

Keep Shrimp from Spinning on Skewers

If your shrimp spin around on the skewer when you try to flip them on the grill, the result could be unevenly-cooked crustacean and unnecessary frustration. Next time, make sure the shrimp stay put by using two skewers: Simply thread the shrimp with the first skewer and align a second alongside to form two parallel lines. Then, grill with ease.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.