Grilled Shrimp Kabobs
Juicy shrimp are the perfect choice for summer barbecues. Here is an easy recipe for grilled shrimp kabobs that delivers lots of flavors.
Servings: 6 servings (about 10-12 kabobs)
Calories: 210kcal
Ingredients
- ¾ cups full fat coconut milk
- ¼ cup lime juice
- 2 tablespoon honey
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha hot sauce
- 2 pounds large raw shrimp peeled and deveined
Instructions
- Combine the coconut milk, lime juice, honey, soy sauce, and sriracha in a large bowl or gallon-sized ziplock bag. Toss the shrimp in the marinade to coat evenly. Cover and marinate for 4-6 hours in the refrigerator. Soak your wooden skewers in warm water while the shrimp marinates.
- Preheat your grill to medium-high heat, around 450°F. While the grill is heating, remove the shrimp from the marinade and thread them onto your wooden skewers.
- Spray the grill with cooking spray, then place the kabobs onto the grill and cook for 4-5 minutes, flipping halfway through.
- Using tongs, remove the kabobs from the grill and allow to cool slightly before touching the skewers. Serve!
Notes
- Make sure to soak the wooden skewers for at least 4 hours before using, otherwise, they will burn on the grill.
- I used 31-40 shrimp and left the tails on. You can remove tails if desired. Any raw large or jumbo shrimp will work for this recipe.
- For extra lime flavor, sprinkle with lime zest right before serving.
- It is very easy to overcook shrimp on the grill, so make sure to only cook for 5-6 minutes, until the shrimp is pink and cooked through.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 8g | Protein: 31g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 337mg | Potassium: 489mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg
