Tropical Island Shrimp Kabobs Recipes
TROPICAL ISLAND SHRIMP KABOBS
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
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.
TROPICAL SHRIMP KABOBS
A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. You can use red, green, yellow, and/or orange bell peppers for an even more colorful kabob. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time.
Provided by HouseDragon
Categories < 4 Hours
Time 1h21m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 36.5, Sodium 36.4, Carbohydrate 5.9, Fiber 1.2, Sugar 4.4, Protein 5.8
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