Key West Shrimp Kabobs Recipe

Name: Key West Shrimp Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds unpeeled large fresh shrimp; 1/2 cup low-fat coconut milk; 1/2 cup fresh lime juice; 1/2 cup unsweetened pineapple juice; 3 tablespoons brown sugar; 2 teaspoons Dijon mustard; 2 cloves garlic, minced; 1/3 cup nonfat mayonnaise; 1/4 teaspoon grated lime rind; 2 1/2 tablespoons fresh lime juice; 1 teaspoon brown sugar; 1 teaspoon Dijon mustard; 1/8 teaspoon pepper; 3/4 cup fresh cubed pineapple; 1 medium-size sweet red pepper, cut into 1-inch pieces; 1 medium-size green pepper, cut into 1-inch pieces; 8 pearl onions; Vegetable cooking spray; 4 cups cooked long-grain rice (cooked without salt or fat)

Servings: persons

1 1/2 pounds unpeeled large fresh shrimp
1/2 cup low-fat coconut milk
1/2 cup fresh lime juice
1/2 cup unsweetened pineapple juice
3 tablespoons brown sugar
2 teaspoons Dijon mustard
2 cloves garlic, minced
1/3 cup nonfat mayonnaise
1/4 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
3/4 cup fresh cubed pineapple
1 medium-size sweet red pepper, cut into 1-inch pieces
1 medium-size green pepper, cut into 1-inch pieces
8 pearl onions
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)

1
Peel and devein shrimp, leaving tails intact. Place in a large heavy-duty, zip-top plastic bag.
2
Combine coconut milk and next 5 ingredients. Pour 3/4 cup mixture over shrimp; set remaining mixture aside. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
3
Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.
4
Remove shrimp from marinade; discard marinade. Thread shrimp, pineapple, peppers, and onion onto 4 (16-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kabobs on rack; grill, uncovered, 4 minutes on each side or until shrimp turn pink, basting frequently with reserved coconut milk mixture. Serve kabobs over rice; top with mayonnaise mixture.

1186

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 pounds unpeeled large fresh shrimp, 1/2 cup low-fat coconut milk, 1/2 cup fresh lime juice, 1/2 cup unsweetened pineapple juice, and more.

Yes, Key West Shrimp Kabobs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Key West Shrimp Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions