Easiest Way to Make Kabob Dinner

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 Dinner

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*

Directions

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.

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 Dinner

prep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 12 (-inch) kabobs

TAG : Coconut Shrimp Kabobs

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