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Sweet and Creamy Coconut Shrimp Kabobs

Sweet and Creamy Coconut Shrimp Kabobs

These are the BEST Shrimp kabobs out there. They are family friendly and can be eaten by all ages

My son Remington loves shrimp. It is his favorite food and I don’t make it enough. Unfortunately my husband is allergic to all shellfish and so I rarely make it. So when I knew my husband was going out of town I planned this little surprise for my son and cooked up these shrimp kabobs. 

My other 3 kids gobbled up the shrimp just as fast as my shrimp loving son. They all wished I would have made double or triple the amount of them. And Remington asked for me to make him the next week as well! They were so juicy and absolutely amazing! I couldn’t wait to share this recipe with you all!

Sweet and Creamy Coconut Shrimp Kabobs

1 lb shrimp, peeled, deveined (you can use tail on or tail off)
1/2 cup coconut milk
1/4 cup sweet chili sauce
purple onion
bell peppers
kabob sticks
Soak the kabob sticks in water while you prep the rest so that non of the wood comes off into the food. Or you can use metal kabobs skewers. 
Then line up the shrimp, fruit and veggies on the kabobs. Put salt and pepper on them. 
In a bowl add the coconut milk and sweet chili sauce. Mix it together.
Grill the skewers and brush the coconut milk mixture on the kabobs while they cook. 
Flip the skewers and brush more on. ( you will have a little extra sauce so if you end up using more shrimp you should have plenty of the sauce)

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