coconut shrimp skewers

hello folks! i know you saw this delicious picture friday. and i know you want the recipe.

first i have to tell you that this is more of a summer dinner. i actually made this in the summer and posted it on my old blog that didn’t last long, because now i am here. in anycase. here is the recipe. i will remind you of it in the summer if you want ๐Ÿ˜‰ but if you just want to do some grilling, give it a go! it’s super delicious! turned out better than i had hoped!

let’s start with the marinades. i did this at lunch so it had all afternoon to soak in the flavors. and keep in mind, this was for two of us, though i did end up with extra fruit.

coconut shrimp:

{ingredients}

8 ounces of raw shrimp [mine was the frozen variety that I thawed out over night]
1/2 can of coconut milk
1 clove of garlic, minced
1tsp lime juice
2 sprigs of cilantro, chopped up teeny tiny
2 tsp unsweetened shredded coconut
2 dashes of crushed red pepper

{instructions}

1. combine all ingredients except for shrimp.

2. put the shrimp in a ziplock bag, pour marinade on top, seal it, and shake… carefully! Put it in the fridge for awhile.

fruit skewers:

{ingredients}

1/2 fresh pineapple, chopped in good sized pieces, like 1 inch
1 mango, chopped in as large of pieces as you can get
2 kiwi, cut into four pieces each
the other 1/2 of the can of coconut milk
1/4 cup lemon juice
1 tsp cinnamon
2 tsp unsweetened shredded coconut

{instructions}

put chopped fruit in a Ziplock bag, pour marinade over it, seal it up and shake it. I seal it with air in it to give the fruit room to move around. Refrigerate. This mixture became pretty think, but I loved it. Just use a lot of oil on the grill for these, or be willing to clean it up after.

mushroom skewers:

{ingredients}

12 regular sized mushrooms (not the big ones!)
1/4 lemon juice
1 teeny splash of apple cider vinegar
1 clove of garlic, minced
2 sprigs of cilantro
salt and pepper

{instructions}

i hope you get the idea now! ziplock, pour and shake. refrigerate with the rest. these turned out way too lemony for me, but if you like a good lemon zing, you will love these. i think i would prefer them brushed with olive oil and garlic.

now that you know how to marinade these babies, we can move on to the grilling!

grilling instructions:

i wanted to put this all together so you would know which skewers to put on the grill first.

{instructions}

Soak your skewers before skewering if you use bamboo ones. last time I did 30 minutes as was suggested… they burned. i soaked mine as long as i marinaded this time. from lunch until cooking time, so several hours.

skewer up all of the food. separately! ๐Ÿ™‚ i fit about 6 shrimp on one skewer (i sprinkled some extra coconut top), 5-7 fruit pieces (put the pineapple on the ends to keep the others from slipping), and four mushrooms. Grilling times are as follows:

Mushrooms: 7-9 minutes on each side
Fruit: 5-6 minutes on each side
Shrimp: 3-minutes on each side

brock was the grill master for dinner, and he likes flipping, so he flipped them over several times for the times they needed. just make sure your food is nice and grilled looking. haha. the shrimp will turn pink, and the rest will hopefully start to get the brown grilled color. time for eating!

hope you enjoy! let me know what you think and have a super fantastic weekend!

xo

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s