Banana Coconut Shrimp Kabobs Recipes

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.

Steps:

• Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
• Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
• In a bowl, combine the cracker-crumbs and the toasted coconut.
• Preheat the grill or broiler.
• Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
• (Each skewer will take 6 to 8 shrimps).
• Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
• Serve with lime wedges.
• NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
• BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
• THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.

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.

Steps:

• Wrap each shrimp in a piece of bacon, and thread onto skewers.
• Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
• Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
• Before serving, brush the kabobs again with the butter mixture.
• Pour any remaining butter into a small bowl and serve it with the kabobs.

Steps:

• Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
• Rinse and dry shrimp.
• Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
• Add bread crumbs, garlic, parsley, basil, salt and pepper.
• Toss shrimp to give them a coating of dry mixture.
• (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes).
• Seal bag and refrigerate for 1 hour.
• (Do not skip this step).
• Thread shrimp on wet skewers.
• Grill on HOT grill for 2 minutes per side or until golden.
• Do not overcook.

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.