Best 4 Grilled Coconut Shrimp Kabobs With Island Salsa Recipes

Prepare to embark on a culinary adventure with grilled coconut shrimp kabobs complimented by a vibrant island salsa. This tantalizing dish combines the flavors of sweet coconut, succulent shrimp, and a zingy salsa, creating a tropical symphony of flavors. With each bite, you'll be transported to a carefree island paradise where the sun-kissed beaches meet the crystal-clear waters. This recipe is perfect for a summer barbecue, a beach party, or a tropical-themed gathering, promising to leave your taste buds captivated and your guests clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Grilled Coconut Shrimp Kabobs With Island Salsa image

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

Ingredients

1 lb shrimp (shell on)
1/3 cup coconut milk
2 tablespoons lime juice
1 garlic clove (minced)
1 teaspoon red chili pepper (seeded or minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon white pepper
12 pineapple chunks (fresh)
1 cup flaked coconut
1 cup cilantro (chopped)
1 cup green onion (diced)
2 tablespoons lime juice
2 tablespoons ginger (fresh or minced)
1 teaspoon garlic clove (minced)
1/2 teaspoon sea salt
1/2 cup olive oil

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-LIME MARINATED AND GRILLED SHRIMP

Coconut-Lime Marinated and Grilled Shrimp image

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

Steps:

Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
Top with the sliced scallion and serve with the reserved lime wedges.

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.

GRILLED TEXAS SHRIMP KABOBS

Grilled Texas Shrimp Kabobs image

Make and share this Grilled Texas Shrimp Kabobs recipe from Food.com.

Provided by pink cook

Categories < 4 Hours

Time 1h16m

Yield 6 kabobs, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup light olive oil
1/4 cup red wine vinegar
1/4 cup tequila (or use lemon and orange juice instead)
1 tablespoon ground cayenne pepper
1/2 teaspoon salt
2 garlic cloves, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and deveined (leaving the tails intact)
6 metal skewers (or use *Bamboo Skewers)

Steps:

Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
NOTE: to broil the kabobs in the oven: set oven control to boil.
Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.

Nutrition Facts : Calories 118.7, Fat 9.7, SaturatedFat 1.4, Cholesterol 42.6, Sodium 236.2, Carbohydrate 2.3, Fiber 0.7, Sugar 0.9, Protein 6

Tips:

For the best results, use fresh, raw shrimp. Frozen shrimp can be used, but they will not be as flavorful.
To make the coconut milk marinade, use full-fat coconut milk. Low-fat or skim coconut milk will not provide enough flavor.
If you don't have a grill, you can cook the shrimp kabobs in a grill pan over medium heat.
To make the island salsa, use ripe, fresh fruit. Mango, pineapple, and papaya are all good choices.
Serve the shrimp kabobs with the island salsa and your favorite side dishes, such as rice, grilled vegetables, or salad.

Conclusion:

Grilled coconut shrimp kabobs with island salsa are a delicious and easy-to-make dish that is perfect for a summer cookout. The shrimp are marinated in a flavorful coconut milk mixture, then grilled to perfection. The island salsa is a refreshing and tangy complement to the shrimp. This dish is sure to be a hit with your family and friends.