Banana Coconut Shrimp Kabobs Food

SHRIMP KABOBS

Steps:

• Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
• Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
• Thread skewers with the shrimp and veggies.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

TROPICAL COCONUT AND BANANA SHRIMP

Steps:

• Drain juice form pineapple can into bowl with shrimp in it and set aside.
• Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
• Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
• Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
• Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
• Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
• Serve over rice.

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Steps:

• Peel,and devein shrimp, retaining tails; set aside.
• Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
• Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
• Arrange coconut shrimp on large lettuce leaves on individual serving plates.
• Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

BANANA COCONUT SHRIMP KABOBS

Steps:

• Puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
• Toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
• In a bowl, combine the cracker-crumbs and the toasted coconut.
• Preheat the grill or broiler.
• Dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
• (Each skewer will take 6 to 8 shrimps).
• Grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
• Serve with lime wedges.
• NOTE: TO PREVENT SHRIMP- OR ANY KABOB ITEMS- FROM SLIPPING,USE 2 SKEWERS FOR EACH KABOB.
• BY HOLDING A PAIR OF SKEWERS 1/4" APART,THREAD THE SHRIMP ONTO BOTH SKEWERS AT THE SAME TIME.
• THIS WAY THE FOOD WILL TURN OVER WHEN YOU TURN THE SKEWERS RATHER THAT SPIN AROUND,AS THEY TEND TO DO,WHEN ON A SINGLE STICK.

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

GRILLED SHRIMP KABOBS

Steps:

• You can use tomato, onion or other vegetables also.
• Mix the marinade in a ziploc bag, add shrimp, shake to coat.
• Place in refrigerator for 1 hour.
• Soak the skewers in salt water to soften so they will not burn.
• Cut up the vegetables into large enough pieces to place on skewers.
• Remove shrimp from bag.
• Place left over marinade into a bowl for brushing on kabobs as they grill.
• Alternate adding vegetables and shrimp to skewers.
• Place kabobs on cooking sheet.
• Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
• Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
• Brush Shrimp and Vegies with leftover Marinade as they cook.
• Cook until vegies are tender, approximately 3-5 minutes per side.
• Serve immediately!
• Great with salad or rice dishes.

TANGY SHRIMP KABOBS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce., In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill., In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

GRILLED SHRIMP KABOBS WITH CREOLE BUTTER

Steps:

• Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
• Soak wooden skewers in water for at least 20 minutes. Season shrimp lightly with salt and pepper. Place shrimp on skewers. Heat grill to medium heat. When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp. Grill on both side for 6 to 8 minutes.
• Set shrimp aside on platter and brush Creole butter onto the shrimp. Serve immediately.

BEEF & SHRIMP KABOBS

Steps:

• Cut steak into 1" pieces.
• Place steak and shrimp in baggie.
• Combine remaining ingredients and marinate in refrigerator for at least 1 hour.
• Place on skewers and grill.
• Enjoy!

SWEET AND SPICY SHRIMP KABOBS

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

MEDITERRANEAN GRILLED SHRIMP KABOBS

Steps:

• Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
• Rinse and dry shrimp.
• Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
• Add bread crumbs, garlic, parsley, basil, salt and pepper.
• Toss shrimp to give them a coating of dry mixture.
• (You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes).
• Seal bag and refrigerate for 1 hour.
• (Do not skip this step).
• Thread shrimp on wet skewers.
• Grill on HOT grill for 2 minutes per side or until golden.
• Do not overcook.

TROPICAL SHRIMP KABOBS

Steps:

• Place ingredients on skewers in the following order:.
• shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
• Place kabobs in a 9"X11" pan; pour 1/2 cup Mr.
• Yoshida's sauce over kabobs.
• Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
• Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
• Baste kabobs with remaining 1/2 cup sauce while grilling.