Key West Shrimp Kabobs



4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 401
Caloriesfromfat 6 %
Fat 2.7 g
Satfat 1.1 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 22.8 g
Carbohydrate 70.7 g
Fiber 0.0 g
Cholesterol 166 mg
Iron 0.0 mg
Sodium 515 mg
Calcium 0.0 mg


1 1/2 pounds unpeeled large fresh shrimp
1/2 cup low-fat coconut milk
1/2 cup fresh lime juice
1/2 cup unsweetened pineapple juice
3 tablespoons brown sugar
2 teaspoons Dijon mustard
2 cloves garlic, minced
1/3 cup nonfat mayonnaise
1/4 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
3/4 cup fresh cubed pineapple
1 medium-size sweet red pepper, cut into 1-inch pieces
1 medium-size green pepper, cut into 1-inch pieces
8 pearl onions
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)


Peel and devein shrimp, leaving tails intact. Place in a large heavy-duty, zip-top plastic bag.

Combine coconut milk and next 5 ingredients. Pour 3/4 cup mixture over shrimp; set remaining mixture aside. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.

Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.

Remove shrimp from marinade; discard marinade. Thread shrimp, pineapple, peppers, and onion onto 4 (16-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 minutes on each side or until shrimp turn pink, basting frequently with reserved coconut milk mixture. Serve kabobs over rice; top with mayonnaise mixture.