GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA
Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT
Provided by BakinBaby
Categories Caribbean
Time 21m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel,and devein shrimp, retaining tails; set aside.
- Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
- Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
- Arrange coconut shrimp on large lettuce leaves on individual serving plates.
- Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Nutrition Facts : Calories 584.6, Fat 39.2, SaturatedFat 13.5, Cholesterol 239, Sodium 1441.3, Carbohydrate 31.9, Fiber 3.5, Sugar 21.5, Protein 27.8
COCONUT SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
- In small bowl whisk together curry paste and coconut milk. Set aside.
- Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.
TANGY SHRIMP KABOBS
You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 474mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
BANANA COCONUT SHRIMP KABOBS
Enjoyed these at a winter dinner-party where the hosts grilled the shrimp at the dining table. Wonderful! I look forward to trying this on the barbeque come summer.
Provided by Gerry sans Sanddunes
Categories Coconut
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
- Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
- In a bowl, combine the cracker-crumbs and the toasted coconut.
- Preheat the grill or broiler.
- Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
- (Each skewer will take 6 to 8 shrimps).
- Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
- Serve with lime wedges.
- NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
- BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
- THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.
Nutrition Facts : Calories 256.2, Fat 10.3, SaturatedFat 5, Cholesterol 190, Sodium 343.8, Carbohydrate 13.3, Fiber 1.7, Sugar 1.7, Protein 26.9
COCONUT SHRIMP KABOBS
Coconut shrimp gets a fresh spin here--on the grill. Marinate jumbo shrimp in a garlicky jalapeno-coconut mixture. Thread onto skewers with fresh pineapple and veggies for flavors that perfectly complement.
Provided by Target Test Kitchen
Categories Target Test Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in food processor or blender. Process on high until pureed (mixture will not be smooth). Transfer to large food storage bag. Add thawed shrimp; seal bag. Massage bag to coat shrimp. Refrigerate 1 to 2 hours to marinate.
- Heat grill. Thread shrimp and remaining ingredients on skewers. Grill 5 to 7 minutes until shrimp are opaque and cooked through, turning once or twice.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 10.6 g, Cholesterol 57.5 mg, Fat 5.8 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 76.3 mg, Sugar 7.4 g
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