Easiest Way to Make Kabob And Curry Linthicum Heights

Coconut Shrimp Kabobs

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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 And Curry Linthicum Heights

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 And Curry Linthicum Heights

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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