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
GRILLED SHRIMP KABOBS WITH CREOLE BUTTER
Make and share this Grilled Shrimp Kabobs With Creole Butter recipe from Food.com.
Provided by ElizabethKnicely
Categories Very Low Carbs
Time 28m
Yield 7 kabobs, 7 serving(s)
Number Of Ingredients 8
Steps:
- Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
- Soak wooden skewers in water for at least 20 minutes. Season shrimp lightly with salt and pepper. Place shrimp on skewers. Heat grill to medium heat. When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp. Grill on both side for 6 to 8 minutes.
- Set shrimp aside on platter and brush Creole butter onto the shrimp. Serve immediately.
GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
Provided by Steve P.
Categories Lunch/Snacks
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
SPICY COCONUT AND LIME GRILLED SHRIMP
Steps:
- Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.8 g, Cholesterol 115 mg, Fat 10.9 g, Fiber 1 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 747 mg, Sugar 2.1 g
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