Tropical Shrimp Kabobs for #SundaySupper

Happy Labor Day! Time to say goodbye to summer and turn our thoughts to cooler weather, back to school and wait for it…. A LABOR DAY SUNDAY SUPPER PARTY!
Thank you DB aka Foodie Stuntman from Crazy Food Stunts for hosting this great get-together. DB is always up for a challenge. Stop by his blog sometime and say hello!
Let’s fire up the grill. Everybody grab a cold beverage and let the party begin. I’m bringing shrimp skewers with orange glaze. These sweet and sour kabobs rest on a bed of coconut rice with some toasted coconut for good measure. I thought it was a bang up way to end the summer!
tropical shrimp kabob
I originally shared this recipe with Bea at The not So Cheesy Kitchen since it is dairy-free.
These Tropical Shrimp Skewers are fast and easy. Thread the skewers a few hours ahead to save even more prep time. If using bamboo skewers soak them in water 10 minutes before using on the grill to prevent fire. This sounds like a no brainer, but you would be surprised at how many people scorch their food or worse when skewers catch fire!

Tropical Shrimp Kabobs over Coconut Rice

Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 1 cup pineapple chunks, cut in 1-inch pieces
  • 1 cup cherry or grape tomatoes
  • 1/2 red and/or green bell peppers, cut into 1-inch pieces
  • 1/4 medium red onion cut into 1-inch pieces

Glaze

  • 1/2 cup orange juice
  • 1/2 cup brown sugar
  • 1/4 tsp. salt
  • 1 Tbsp. orange zest

Coconut Rice

  • 1 cup rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 Tbsp. coconut oil
  • 2 Tbsp. shredded baking coconut
  • Salt to taste
  • 1/4 cup toasted coconut

Instructions
Combine rice, coconut milk, water, coconut, oil and salt in a saucepan. Bring to a boil, reduce heat and cook for 15 minutes or until tender. Check about halfway through to see if you need to add a little more water since the coconut milk tends to thicken fast when cooking. Keep warm until skewers are grilled.

Make your glaze.
In a 1-quart saucepan, combine orange juice, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling while stirring until sauce is reduced to about 1/2 the volume, approximately 10-12 minutes. Divide glaze into 2 equal portions. Reserve one portion as a condiment for cooked shrimp.

Preheat grill to medium-high heat. Spray grill lightly with cooking spray.

Thread skewer through thickest part of shrimp, alternate between tomato, pineapple and pepper and onion to fill skewer. Be careful not to overlap shrimp and vegetables.

Place on grill and cook about 10 minutes, turning occasionally. Brush with glaze during the last few minutes of cooking time and cook until shrimp are opaque. Discard leftover cooking glaze used for grilling.

Serve over rice or on the side. Sprinkle with orange zest and toasted coconut. Drizzle with reserved glaze if desired.

Keep the party going with these great ideas from the Sunday Supper Team!

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

This entry was posted in #SundaySupper, coconut, dinner, fresh ingredients, kabobs, Labor Day, main dish, pineapple, reuben, shrimp, tropical, What's For Dinner? and tagged , , , , , , . Bookmark the permalink.

30 Responses to Tropical Shrimp Kabobs for #SundaySupper

  1. Thank you for participating this week! I can imagine the flavors balance well.
    Foodie Stuntman recently posted..Preview of a Labor Day #SundaySupperMy Profile

  2. Pingback: Grilled Herb Shrimp With Chimichurri Sauce | Magnolia Days

  3. These look and sound amazing Cindy, absolutely my kind of food with the coconut rice! =)
    Helene D’souza recently posted..Mushroom Duxelles Pasta SauceMy Profile

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  13. Liz says:

    It’s been eons since I’ve made shrimp kabobs…perfect for this holiday weekend! They sound outstanding!
    Liz recently posted..Egg Free Chocolate Mousse with Brandied Cherries #SundaySupperMy Profile

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  16. Renee says:

    I love grilled shrimp and pineapple. Seeing this reminds me I have grilled pineapple in far too long.
    Renee recently posted..Grilled Herb Shrimp With Chimichurri Sauce for #SundaySupperMy Profile

  17. Stacy says:

    What great flavors and colors in your beautiful kabobs, Cindy! And I love the coconut rice. In Malaysia they serve coconut rice a lot, and even for breakfast so it’s one of my favorite dishes.
    Stacy recently posted..Sausage Rolls for #SundaySupperMy Profile

  18. Roz says:

    This is a super-keeper recipe Cindy! I just love anything that includes coconut milk! I made kabobs too for #SS! Have a wonderful weekend!

    Roz
    Roz recently posted..Grilled Swordfish Skewers with Sun-Dried Tomato & Olive Salsa Cruda #sundaysupperMy Profile

  19. Diana @EatMoveShine says:

    Oh yum!!! These look as festive as the occasion! And love the coconut rice addition… perfection.

  20. Food on a stick is the best for a long weekend.
    kathia Rodriguez recently posted..Stir-Fry Rice with Turkey Bacon and Eggs #SundaySupperMy Profile

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  22. Shrimp kabobs would be great for Labor Day! Yours look so tasty and the glaze sounds incredible.

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