Shrimp Kabobs with Guava Sauce over Nopalitos Salsa



1 bag of 16/20 Frozen Shrimp

1 tbsp. GOYA® Adobo with Pepper

2 Envelopes of GOYA® Sazon Coriander and Annatto

1 tbsp. of GOYA® Garlic

Bamboo Skewers


Two cups of water

1 envelope of GOYA® Powdered Chicken Bouillon

½ cup of GOYA® Guava Paste

1 Envelope of GOYA® Sazon Coriander and Annatto

2 tsp. GOYA® Lemon Juice

1 tsp. of Cornstarch

1 Tbsp. of chopped Cilantro


¼ cup of GOYA® Tender Cactus - Nopalitos (diced)

¾ cup of GOYA® Chiles Serranos en Escabeche (diced)

¼ cup of GOYA® Fancy Pimientos (diced)

3 tbsp. of GOYA® Salsa Verde – green sauce

1 tomato diced

1 tbsp. of GOYA® Sazón Líquido – Hot

1 tsp. of GOYA® Adobo with Pepper

½ tsp. of Sugar

½ tsp. of GOYA® Extra Virgin Olive Oil


1. In a clean mixing bowl add all the ingredients of the salsa and cover in the fridge until the rest of the recipe is done.
2. In a hot casserole boil the water with the bouillon and the Sazon, stir in the paste until it dissolves. To finish mix the juice with the starch, add that to the sauce and cook it for five minutes.
3. In a hot pan add some Goya Extra Virgin Olive Oil and cook the skewers for 1 minute in each side till the shrimp has a good caramelization on the outside.
4. For presentation place the salsa in the middle of the plate, put two skewers on top forming an x and ladle the guava sauce on top, finish with a little bit of chopped cilantro.
Serves 4

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Sazón with Coriander and Annatto

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