Grilled Tropical Shrimp Kabobs

February 02, 2022 Post a Comment

We've been trying to squeeze out every last drop of summer earlier the weather starts to absurd downwards again. How is summer almost over, by the mode?Which means nosotros've been firing up the grill more you can maybe imagine. Nosotros're talking, 'I've filled my entire punch carte' style.

So when ZICO Kokosnoot Water reached out to run across if I'd be upwards for creating a summer inspired recipe with their line of chilled juice blends, I knew exactly what to make…grilled pineapple mango shrimp kabobs! Yum!!

These kabobs are so adept, yous can make them year round to bring those summer vibes into any flavor. And you can serve them solitary, mixed and matched with grilled fruit, or (my favorite) as part of an open up face taco.

Here's how you can make grilled pineapple mango shrimp kabobs at abode…

Grilled Shrimp Ingredients

– 1 lb large shrimp, cleaned and deveined
– Fruit and vegetables, cut into large pieces (optional)
– i/4 butter, melted
– 2 tbsp ZICO Chilled Pineapple Mango Juice Alloy
– 2 tbsp lime juice
– two tbsp honey
– 2 tbsp sugar
– 2 cloves garlic, finely minced
– salt, to taste

Pineapple Mango Glaze Ingredients

– remaining basting sauce (reserved from grilled shrimp function of the recipe)
– 1 cup ZICO Chilled Pineapple Mango Juice Blend
– i tbsp sugar
– i tbsp lime juice
– ane/iv tsp chili pulverisation
– salt, to sense of taste

I highly recommend the ZICO's Pineapple Mango Juice Blend for the glaze portion of this recipe because it pairs so well with the shrimp. Merely in that location are two other chilled juice blend flavors that I bet would be delicious too, if y'all're upwards for experimenting: Chilled Orange Juice Blend and Natural Chilled Coconut H2o (just 100% chilled coconut water – no juice!).

Instructions

Thoroughly dry the shrimp with paper towels and thread onto skewers. Do the same with the fruits and vegetables, but make sure to put them on split up skewers from the shrimp (considering they cook at different speeds). For our fruits and vegetables, we included pineapple, mango, lime, and onion.

Adjacent, stir the remaining ingredients from the shrimp list in a basin to combine. This will be used for basting.

Clean and oil the grill grates to prevent sticking. Preheat the grill on loftier heat for about x minutes. The internal temperature of the grill should be at least 400 degrees Fahrenheit earlier grilling to ensure a good char.

While nonetheless on the plate, castor the skewers with the basting mix. Place the skewers, basted side downward, on the grill. Quickly baste the skewers again.

Encompass and grill for 3-five minutes, depending on the size of your shrimp. Drip as needed, and when the middle is no longer translucent, flip the skewers quickly. Grill, covered, for an additional infinitesimal or two and remove from the grill.

Repeat with the fruits and vegetables, adjusting the cooking time every bit needed.

Now it'southward time to work on the glaze. Add the pineapple mango glaze ingredients to a bucket. Bring the sauce to a boil and then reduce to medium heat.

While whisking, simmer until the sauce has reduced to about one-half of its original volume. Remove from heat and brush the coat onto the grilled kabobs (shrimp and fruit) and they're gear up to swallow.

They tin can be served every bit is OR on top of an open face up taco, with a footling lettuce, parsley, and a creamy yogurt sauce.

One of the things that I love nearly about this recipe is that information technology tastes decadent, but it's still pretty healthy (especially if you lot stick solely to the kabobs – no taco).