Key West Shrimp Kabobs

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 6%
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 22.8g
  • Carbohydrate: 70.7g
  • Fiber: 0.0g
  • Cholesterol: 166mg
  • Iron: 0.0mg
  • Sodium: 515mg
  • Calcium: 0.0mg


  • 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)


  1. Peel and devein shrimp, leaving tails intact. Place in a large heavy-duty, zip-top plastic bag.
  2. 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.
  3. Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Cover and chill thoroughly.
  4. 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.
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