Grilled Coconut Shrimp Kabobs with Island Salsa
Transport your taste buds to an island paradise with these Grilled Coconut Shrimp Kabobs with Island Salsa! Tender, juicy shrimp are coated in a crispy coconut and panko crust, then perfectly charred on the grill for a delightful crunch in every bite. Paired with a refreshing, vibrant island salsa made with sweet pineapple, juicy mango, and crunchy red bell pepper, this dish captures the essence of tropical flavors. Easy to prepare in just 35 minutes, it’s the perfect recipe for summer cookouts, weeknight dinners, or any time you’re craving a taste of the tropics. Whether served as a stunning appetizer or a light main course, these kabobs are a sizzling crowd-pleaser guaranteed to brighten up your plate.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 0.5 cup panko breadcrumbs
- 0.25 cup all-purpose flour
- 2 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup pineapple, finely diced
- 1 cup mango, finely diced
- 0.5 cup red bell pepper, finely diced
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, juiced
- 1 teaspoon honey
- 2 tablespoons olive oil
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat grill or grill pan to medium-high heat.
Prepare three separate bowls: one with flour, salt, and pepper mixed together, another with beaten eggs, and a third with a mixture of shredded coconut and panko breadcrumbs.
Pat the shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess, then dip into the egg, and finally coat with the coconut-panko mixture. Press gently to adhere the coating.
Thread 3-4 shrimp onto each skewer, ensuring the shrimp are spaced slightly apart for even cooking.
Brush the grill grates with a thin layer of olive oil to prevent sticking. Place the shrimp kabobs on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque, and the coconut coating is golden brown.
While the shrimp are grilling, prepare the island salsa. In a medium bowl, combine the diced pineapple, mango, red bell pepper, red onion, and cilantro. Add lime juice, honey, and a pinch of salt to taste. Mix well and set aside.
Once the shrimp are cooked, remove them from the grill and let them rest for a minute. Serve the kabobs hot with a generous scoop of the island salsa on the side or on top.
Enjoy your tropical-inspired meal!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 76.3 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 489 mg | 38% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2814 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
