Tropical Seafood Kebabs Recipes

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.

TROPICAL FRUIT KEBABS

Steps:

• 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
• 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
• 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
• 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

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!

GRILLED TROPICAL KEBABS - SHISH KEBABS OR SHISH KABOBS

Steps:

• Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
• Cut meat into bite size cubes.
• Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
• Cut pineapple into bite size chunks.
• Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
• Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
• Good with beef and pork, too!

DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST

Steps:

• Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
• In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
• Heat grill to medium low.
• Thread meats onto skewers, alternating with fruit and vegetables.
• Grill on medium low for about 20 minutes or until meats are cooked through.
• Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.

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.