Coconut Shrimp Kabobs
You can serve boiled eggs up whole or cut into halves, and some people like to toss quarters into their salads, like a caesar salad.
Recipe Summary Coconut Shrimp Kabobs
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.
Ingredients | Kabob Dinner1 jalapeno pepper, seeded and coarsely chopped, or more to taste1 lime, zested and juiced2 cloves garlic, chopped½ cup flaked coconut¼ cup olive oil1 (16 ounce) package Market Pantry™ Frozen Raw Jumbo Shrimp, thawed½ fresh pineapple, cored and cut into 1-inch pieces1 red onion, cut into 1-inch pieces1 green bell pepper, cut into 1-inch pieces12 (12-inch) skewers*DirectionsMix 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.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.TIP: *Soak wooden skewers in water for 30 minutes before adding food to reduce charring.Info | Kabob Dinnerprep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 12 (-inch) kabobs
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Kabob Dinner : 8 review(s) 30 min(s) (incl.
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