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.
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.Advertisement
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.
Per Serving: 118 calories; protein 6.8g; carbohydrates 10.6g; fat 5.8g; cholesterol 57.5mg; sodium 76.3mg. TIP: *Soak wooden skewers in water for 30 minutes before adding food to reduce charring.