Tropical Seafood Kebabs
Fire up the grill and transport your taste buds to paradise with these vibrant Tropical Seafood Kebabs! Bursting with fresh flavors, these skewers combine succulent shrimp and tender mahi-mahi with juicy pineapple, sweet mango, and crisp red bell pepper for a delightful balance of savory and fruity. The seafood is marinated in a zesty blend of soy sauce, lime juice, ginger, garlic, and a hint of brown sugar, adding layers of umami and tang to every bite. Perfectly charred on the grill, these kebabs are a quick and easy summer favorite, ready in just 30 minutes, and pair beautifully with a refreshing side salad or coconut rice. Whether for a tropical-themed dinner or a backyard BBQ, these flavorful seafood skewers will have everyone asking for seconds!
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Recipe Information
Ingredients
- 16 pieces large shrimp, peeled and deveined
- 12 pieces mahi-mahi or firm white fish, cut into 1-inch cubes
- 1 cup pineapple, cut into 1-inch chunks
- 1 cup mango, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch squares
- 1 medium red onion, cut into wedges
- 3 tablespoons soy sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 0.25 teaspoon crushed red pepper flakes
- 8 pieces bamboo or metal skewers
Instructions
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
In a small bowl, whisk together soy sauce, lime juice, olive oil, grated ginger, brown sugar, minced garlic, and red pepper flakes to create the marinade.
Place the shrimp and fish cubes in a shallow dish or zip-top bag, and pour half of the marinade over them. Toss gently to coat evenly, cover, and refrigerate for 15–30 minutes. Reserve the remaining marinade for basting.
Preheat the grill to medium-high heat (about 375°F to 400°F). If you don’t have a grill, a grill pan on your stovetop will work as well.
Thread the marinated seafood, pineapple, mango, bell pepper, and red onion alternately onto skewers, leaving a little space between each item to ensure even cooking.
Lightly oil the grill grates to prevent sticking. Place the skewers on the preheated grill and cook for 3–4 minutes per side, basting occasionally with the reserved marinade. The shrimp should turn pink and opaque, and the fish should flake easily with a fork.
Remove the kebabs from the grill and let them rest for 2–3 minutes before serving.
Serve the Tropical Seafood Kebabs warm, garnished with lime wedges or fresh chopped cilantro if desired.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 19.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 755 mg | 16% | |
*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.
