what’s in it?
fresh or frozen large/jumbo shrimp, peeled and de-veined
white onion, chopped into chunks
fresh pineapple, cubed
fresh chopped basil [if you have it!]
dried parsley and red pepper flakes
sweet chili sauce or honey
t-rex chefs don’t change a thing!
vegansaurus chefs use a medley of veggies and/or tofu or try some Delish Kebabs
Defrost your shrimp if using frozen, skip this step if you have fresh shrimp on hand! [Tail on or off! Up to you!] Heat the grill to medium-hot (375-400 degrees) so that the food cooks and caramelizes but doesn’t char. Next chop your fruit and veggies and skewer along with shrimp onto wooden or stainless skewers.
If you’d like you can drizzle the kebabs with honey or sweet chili sauce pre-grilling. I made some with the glaze added before cooking and glazed others after grilling and they both tasted super-similar [um, awesome!] so the choice is yours on this one too! Grill for about 3 minutes on each side until shrimp are bright pink and opaque.
Plate and add your sauce to glaze if you haven’t already. Top with a hearty sprinkle of flaked coconut and garnish with fresh chopped basil, dried parsley, and red pepper flakes.
Sweet, refreshing, and super tasty! Not bad for a re-make of a recipe that is typically deep-fried and covered in batter/breadcrumbs/shenanigans, eh? =) I have a thing for coconut shimp, it’s true. But I’ll take these kebabs over their greasy doppelganger any day of the week They also make insanely delicious appetizer cups! Also, have you ever had grilled pineapple? It’s what dreams are made of.