Best Tropical Shrimp Kabobs Recipes

TROPICAL ISLAND SHRIMP KABOBS

Tropical Island Shrimp Kabobs image

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

Ingredients

1/2 cup coconut milk
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons olive oil
1-1/2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
30 uncooked shrimp (26-30 per pound size), peeled and deveined
30 mango cubes (about 1 large mango)
30 fresh pineapple cubes (about 1-1/2 cups)

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.

TROPICAL SHRIMP KABOBS

Tropical Shrimp Kabobs image

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. You can use red, green, yellow, and/or orange bell peppers for an even more colorful kabob. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time.

Provided by HouseDragon

Categories < 4 Hours

Time 1h21m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 pieces fresh pineapple (1-inch)
12 pieces red bell peppers (1-inch)
12 pieces sweet onions (1-inch)
1 cup Yoshida cracked pepper and garlic sauce
2 oranges, peeled and split into 12 wedges
24 shrimp, peeled and deveined
6 white button mushroom caps
6 wooden skewers, soaked in water for 15 minutes

Steps:

Place ingredients on skewers in the following order:.
shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
Place kabobs in a 9"X11" pan; pour 1/2 cup Mr.
Yoshida's sauce over kabobs.
Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
Baste kabobs with remaining 1/2 cup sauce while grilling.

Nutrition Facts : Calories 49.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 36.5, Sodium 36.4, Carbohydrate 5.9, Fiber 1.2, Sugar 4.4, Protein 5.8

TROPICAL ISLAND SHRIMP KABOBS

Tropical Island Shrimp Kabobs image

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 @MakeItYours

Number Of Ingredients 11

Ingredients

1/2 cup coconut milk
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons olive oil
1-1/2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
30 uncooked shrimp (26-30 per pound size), peeled and deveined
30 mango cubes (about 1 large mango)
30 fresh pineapple cubes (about 1-1/2 cups)

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.