Allergy Associates of La Crosse / Recipes / Tropical Shrimp Kabobs

Tropical Shrimp Kabobs

Yields 5 servings


  • 1/2 cup coconut milk, canned
  • 1/3 cup minced, fresh cilantro
  • 2 Tbsp. lime juice, fresh
  • 2 garlic cloves, minced
  • 2 tsp. olive oil
  • 1-1/2 tsp. coriander, ground
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 30 uncooked shrimp, peeled & deveined (26-30 per pound size)
  • 1 large mango, cut into 30 cubes
  • 2 cups fresh pineapple cut into 30 cubes


  1. In a medium bowl, whisk together the coconut milk, cilantro, lime juice, garlic, olive oil, coriander, salt, and pepper.
  2. Once combined, pour the mixture into a large re-sealable plastic bag, add shrimp, and mix to coat. Marinate in the refrigerator for two hours.
  3. After two hours, drain the shrimp and discard the marinade. Using 15 skewers, alternate shrimp, mango, pineapple, and repeat so you have 2 pieces of each on a skewer.
  4. Cook over the grill 2-3 minutes on each side or until shrimp turns pink. Serve on a bed of lettuce, rice, or other grain.

Nutrition per serving: 150 calories, 18 g carbohydrates, 45 mg cholesterol, 7 g fat, 2 g fiber, 6 g protein, 320 mg sodium, 13 g sugar.

Recipe from:

Mango | Whole Food Nutrition

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