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
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#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #north-american #seafood #caribbean #central-american #shrimp #shellfish
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Vincent Pugh
[email protected]These kabobs are a great way to use up leftover shrimp. I always have a few shrimp left over after making a seafood boil, and these kabobs are the perfect way to use them up.
Noman khan Official
[email protected]I'm so glad I found this recipe! These kabobs are the perfect summer dish. They're light, refreshing, and full of flavor.
Genesis Hernandez
[email protected]These kabobs are amazing! The coconut breading is crispy and flavorful, and the shrimp are cooked perfectly. I highly recommend this recipe.
Shafiqullah Khpalwak
[email protected]Overall, I thought these kabobs were pretty good. They're easy to make and they taste great. I'll definitely be making them again.
Peterson Richard
[email protected]These kabobs were a little dry. I think I'll try grilling them for a shorter amount of time next time.
Political Thinker
[email protected]I had some trouble getting the coconut breading to stick to the shrimp. I ended up using a toothpick to hold the breading in place.
Muslim World
[email protected]These kabobs were a little too sweet for my taste. I think I'll reduce the amount of sugar in the marinade next time.
Amahle Swana
[email protected]I'm not a big fan of coconut, but I really enjoyed these kabobs. The coconut flavor was subtle and didn't overpower the shrimp.
Prince Adivhaho
[email protected]These kabobs are so flavorful and juicy. I love the combination of coconut and shrimp.
Alisha Ramasre
[email protected]I've made these kabobs several times now, and they're always a crowd-pleaser. I highly recommend them.
Neville Hinch
[email protected]I'm allergic to shrimp, so I made these kabobs with chicken instead. They were still really good!
Asare Samuel
[email protected]These kabobs are the perfect appetizer or main course. I served them with rice and vegetables, and everyone loved them.
Mike White
[email protected]I didn't have any island salsa on hand, so I used a mango salsa instead. It was still delicious!
Marisela Gonzalez
[email protected]This recipe is so easy to follow, even for a beginner like me. I was able to make these kabobs in no time.
Md forhad Hisn
[email protected]I love the way the coconut breading gets crispy on the grill. It's the perfect complement to the tender, juicy shrimp.
Yosias Kahase
[email protected]These coconut shrimp kabobs were a hit at my last party! The combination of sweet, savory, and tangy flavors was perfect. I'll definitely be making them again.