Grilled Tropical Shrimp Food

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TROPICAL ISLAND SHRIMP KABOBS



Tropical Island Shrimp Kabobs image

Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1/2 cup coconut milk
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 garlic cloves, minced
2 teaspoons olive oil
1-1/2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
30 uncooked shrimp (26-30 per pound size), peeled and deveined
30 mango cubes (about 1 large mango)
30 fresh pineapple cubes (about 1-1/2 cups)

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.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

GRILLED TROPICAL SHRIMP



Grilled Tropical Shrimp image

Put another shrimp on the barbie, spring is here and summer barbeques will not be far behind! This sweet shrimp will make you think of nights on the beach...serve over rice and make sure to pour Sangria for everyone!

Provided by wildheart

Categories     Healthy

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1/4 cup barbecue sauce, honey
3 tablespoons orange juice
16 ounces shrimp, peeled and deveined
2 peaches
1 onion, cut into wedges

Steps:

  • Mix the sauce and juice.
  • Cut peaches into wedges (you can substitute nectarines).
  • Thread skewers: shrimp, fruit, onion wedges; repeat.
  • Spray the grill or the kabob pan on the grill.
  • Grill over medium for about 5 minutes, until shrimp are pink.
  • Baste every minute with sauce and juice mix.

Nutrition Facts : Calories 319, Fat 3.3, SaturatedFat 0.8, Cholesterol 441.6, Sodium 763.8, Carbohydrate 21.2, Fiber 2.7, Sugar 13.7, Protein 49.5

GRILLED SHRIMP WITH MANGO SALSA



Grilled Shrimp with Mango Salsa image

Provided by Sandra Lee

Categories     appetizer

Time 22m

Yield 8 servings

Number Of Ingredients 9

2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Kosher salt
24 large shrimp, peeled and deveined
Olive oil cooking spray
1 (8-ounce) bag shredded coconut

Steps:

  • Wooden skewers, soaked in water for 30 minutes
  • Preheat oven to 350 degrees F.
  • For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
  • For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
  • Spear 3 shrimp on each bamboo skewer.
  • Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
  • Place salsa in a decorative bowl and serve with shrimp skewers immediately.

GRILLED SHRIMP TACOS WITH TROPICAL SALSA



Grilled Shrimp Tacos With Tropical Salsa image

Make and share this Grilled Shrimp Tacos With Tropical Salsa recipe from Food.com.

Provided by Food.com

Categories     Sauces

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 21

2 lbs medium shrimp, peeled, deveined, tails off (21-25 count)
2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)
1 medium red onion, sliced
1/2 cup vegetable oil
2 teaspoons kosher salt
1/8 teaspoon ground cloves
1 chipotle chile in adobo, minced
1 cup diced fresh pineapple, 1/2-inch dice
1 medium ripe avocado, diced
1 (15 ounce) jar cactus pieces, such as Dona Maria Nopalitos Tender Cactus, rinsed, patted dry and diced (about 1 cup)
1 red jalapeno chile, minced, seeds (optional)
1 medium ripe mango, 1/2-inch dice
1/4 cup fresh cilantro leaves, plus more for serving
1 tablespoon apple cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon dried epazote
salt
3/4 cup Mexican crema
1 teaspoon adobo sauce
2 limes, zest and juice
12 corn tortillas, warmed

Steps:

  • For the shrimp:.
  • Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
  • For the tropical salsa:.
  • Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
  • For assembly:.
  • Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Nutrition Facts : Calories 501.9, Fat 27.8, SaturatedFat 3.7, Cholesterol 191, Sodium 1659.6, Carbohydrate 41.8, Fiber 7.5, Sugar 12.2, Protein 25

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY



Tropical Shrimp and Pineapple Grilled Skewers Recipe by Tasty image

Here's what you need: pineapple, garlic, chili sauce, water, rice wine vinegar, salt, coconut cream, lime, limes, pineapple, de-veined and peeled shrimp, water, cornstarch, wooden skewer

Provided by Kahnita Wilkerson

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 14

1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar, or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
1 pineapple, 1/2 inch (1 cm) cubes
1 lb de-veined and peeled shrimp
2 tablespoons water
1 tablespoon cornstarch
wooden skewer

Steps:

  • Place wooden skewers in a bowl of water to soak for at least 10 minutes.
  • Puree the pineapple, garlic, chili sauce, and water in a food processor.
  • Heat a pan over medium heat, and add the pureed sauce mixture.
  • Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
  • Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
  • Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
  • Skewer the pineapple and shrimp, then brush sauce on both sides.
  • Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
  • Sprinkle finished skewers with lime zest and serve with remaining sauce.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING



Grilled Shrimp Salad With Chili-Lime Dressing image

A Tropical Shrimp Dish from the South Beach Diet's "Daily Dish" (Phase 1). The zesty seasoning of fresh lime juice brings the flavors of the tropics to your table in this tasty shrimp dish. Highly nutritious and easy-to-cook, shrimp is a smart go-to choice for lunch or dinner.

Provided by WendyMaq

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes, crushed
1 -1 1/2 lb jumbo shrimp, peeled and deveined, tails left on
4 -6 scallions, cut into 2-inch pieces
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
2 small jalapenos, seeded and minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
4 cups mixed greens
1 medium avocado, thinly sliced
1 medium red bell pepper, diced
4 (12 inch) skewers

Steps:

  • For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
  • For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
  • Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

Nutrition Facts : Calories 324.5, Fat 21.3, SaturatedFat 3.1, Cholesterol 172.5, Sodium 247.9, Carbohydrate 9.9, Fiber 4.7, Sugar 2.3, Protein 24.9

GRILLED TERIYAKI SHRIMP KABOBS



Grilled Teriyaki Shrimp Kabobs image

Grilled Teriyaki Shrimp Kabobs are simple and easy to make, shrimp and pineapple chunks on kabob skewers with your favorite teriyaki sauce

Provided by Cheri Renee

Categories     Main Course

Number Of Ingredients 6

1 pound jumbo shrimp (peeled and deveined)
1 20 oz can pineapple chunks (drained)
1 cup teriyaki sauce
kosher salt, pepper, crushed red pepper flakes
2 to 3 cups cooked jasmine rice
Optional: sriracha mayo, green onions

Steps:

  • Put the shrimp and pineapple on 6 kabob skewers.
  • Set half of the teriyaki sauce aside and brush some of the remaining teriyaki sauce on the kabobs. Sprinkle with kosher salt, pepper, and crushed red pepper flakes.
  • Preheat the grill to medium high heat. Once hot, put the kabobs on the grill for 5 minutes total. Flip halfway through and brush with more teriyaki sauce throughout.
  • Serve the kabobs with the rice and the teriyaki sauce that was set aside earlier, also sriracha mayo and green onions if desired.

Nutrition Facts : Calories 257 kcal, ServingSize 1 serving

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