Pineapple Coconut Shrimp Kabobs
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 Servings
Ingredients
For Citrus Marinade:
  • ½ cup coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • ¼ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lime juice (approx. 2 limes)
For Kabobs:
  • 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
  • ¾ pound 1 inch pineapple chunks (fresh or canned)
  • Red and green bell peppers (seeded, cut into 1-2 inch chunks)
  • Oil, for grilling
  • Fresh chopped green onion, for garnish
  • Fresh chopped cilantro, for garnish
Directions
  1. Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
  2. Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
  3. If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
  4. Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!
Notes
I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!
Recipe by The Grateful Girl Cooks! at https://www.thegratefulgirlcooks.com/pineapple-coconut-shrimp-kabobs/