Coconut Shrimp Kabobs recipe

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Ingredients

1 jalapeno pepper, seeded and coarsely chopped, or more to taste
1 lime, zested and juiced
2 cloves garlic, chopped
½ cup flaked coconut
¼ cup olive oil
1 (16 ounce) package Market Pantry™ Frozen Raw Jumbo Shrimp, thawed
½ fresh pineapple, cored and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
12 (12-inch) skewers*

Nutrition Info

118.2 calories
carbohydrate: 10.6 g
cholesterol: 57.5 mg
fat: 5.8 g
fiber: 1.5 g
protein: 6.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 76.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix first 5 ingredients in food processor or blender. Process on high until pureed (mixture will not be smooth). Transfer to large food storage bag. Add thawed shrimp, seal bag. Massage bag to coat shrimp. Refrigerate 1 to 2 hours to marinate.

  2. Heat grill. Thread shrimp and remaining ingredients on skewers. Grill 5 to 7 minutes until shrimp are opaque and cooked through, turning once or twice.

Recipe Yield

12 (-inch) kabobs

Recipe Note

Coconut shrimp gets a fresh spin here--on the grill. Marinate jumbo shrimp in a garlicky jalapeno-coconut mixture. Thread onto skewers with fresh pineapple and veggies for flavors that perfectly complement.

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