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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

401 calories; calories from fat 6%; fat 2.7g; saturated fat 1.1g; mono fat 0.2g; poly fat 0.6g; protein 22.8g; carbohydrates 70.7g; fiber 0g; cholesterol 166mg; iron 0mg; sodium 515mg; calcium 0mg.
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