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Grilled Coconut Shrimp Kabobs With Island Salsa

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Ingredients

Adjust Servings:
1 lb shrimp (shell on)
1/3 cup coconut milk
2 tablespoons lime juice
1 garlic clove (minced)
1 teaspoon red chili pepper (seeded or minced)
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon white pepper
12 pineapple chunks (fresh)
1 cup flaked coconut
1 cup cilantro (chopped)
1 cup green onion (diced)
2 tablespoons lime juice
2 tablespoons ginger (fresh or minced)

Nutritional information

584.6
Calories
352 g
Calories From Fat
39.2 g
Total Fat
13.5 g
Saturated Fat
239 mg
Cholesterol
1441.3 mg
Sodium
31.9g
Carbs
3.5 g
Dietary Fiber
21.5 g
Sugars
27.8 g
Protein
230 g
Serving Size

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Grilled Coconut Shrimp Kabobs With Island Salsa

Features:
    Cuisine:

    Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT

    • 41 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Grilled Coconut Shrimp Kabobs With Island Salsa,Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT,OOh…these are very good and so easy! I even got shrimp already threaded on skewers at the market and grilled my pineapple seperately. Love the salsa, it’s tasty. Made for ZWT #7.


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    Steps

    1
    Done

    Peel,and Devein Shrimp, Retaining Tails; Set Aside.

    2
    Done

    Combine Coconut Milk,Juice,Garlic,Peppers & Seasonings; Pour Over Shrimp; Marinate No More Than 1 Hour.

    3
    Done

    Thread Shrimp and Pineapple Chunks on Skewers; Broil or Grill 3 Minute Per Side or Until Shrimp Is Done.

    4
    Done

    Arrange Coconut Shrimp on Large Lettuce Leaves on Individual Serving Plates.

    5
    Done

    Mix Salsa Ingredients in a Medium Sized Bowl, Chill 1 Hour; Serve as a Side to the Shrimp Kabobs.

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    Guadalupe Reed

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