How to make grilled shrimp kabobs the Hawaiian Style
I have a wonderful recipe on how to make grilled shrimp kabobs. When shrimps are skewered and cooked, they are called shrimp kabobs and when you cook these kabobs on the grill, they become grilled shrimp kabobs. Grilled shrimp kabobs make for a delicious meal which goes with almost any accompaniment. These make the perfect choice for outdoor parties or picnics. Grilling shrimp kabobs can be done all alone. You just have to marinade them with your favorite spices and combine them with vegetables of your choice and you are good to go! A pleasant break from the traditional hot dogs and burgers, grilled shrimp skewers are easy and quick to make.
Right sized shrimps
Before you begin your journey of grilling shrimp kabobs, I would like to share a tip with you, concerning the size of the shrimps. It is always important to pick the right size to bring the best out of your shrimp kabobs. So, I would always recommend you to settle for the large sized shrimps or the extra large varieties. The larger the sizes, the lesser they shrink when grilled and lesser are the chances of their slipping through the grill grates.
Some important tips
One tip is to soak your wooden skewers for an hour before you place them on your grill. This prevents the skewers from burning. When, you skewer the shrimp, make sure to leave enough space at the end of every skewer. This will enable you to grab the skewer easily and will also prevent the shrimps from slipping off the ends when you are flipping them. If you are not too keen on using skewers, I would advise you to stick to grilling baskets in that case. These have a holed metal basket or a wire mesh, which, holds the shrimps in place and cook them from inside. Ok, so are you ready to learn how to make grilled shrimp kabobs, now? Then, let’s get started with my recipe of grilling shrimp kabobs with coconut, a popular Hawaiian grilled seafood dish.
For the marinade, you will need a can of coconut milk, ¼ cup each of pineapple juice and unsalted butter, 12 fresh cubes of pineapple, a tablespoon each of olive oil and dark rum, 2 tablespoons of shredded sweet coconut and teaspoon of finely chopped garlic. For these measurements, you need 24 jumbo shrimps with their shells discarded. However, you can keep the tails.
Directions on how to make grilled shrimp kabobs
Blend the butter with the coconut milk, shredded coconut and dark rum. Next, marinate the shrimps for 4 to 6 hours in the rest of the spices. Then skewer the shrimp one by one, alternating with pineapple cubes and grill them for 3 to 4 minutes for cooking every side. Brush them with the butter mixture. When the shrimps turn white, remove and serve.
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