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Friday, May 10, 2013

Pineapple Shrimp Kababs

Temperatures have started to rise and that brings to mind a grill day, or at least a lighter meal.  Here is a fantastic gluten free recipe that is sure to please almost everyone (who doesn't have a shrimp hating ward).  I can't wait to start grilling this year.  Sadly, I will have to wait until I have moved. Only then will I have a place to grill.

  • 1 1/2 lbs Large shrimp (peeled and deveined) 
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large red bell peppers, cut into 1-inch pieces 
  • 1 pineapple, peeled and cut into 1-inch cubes (you can also use Mango)
  • 1 small red onion, cut into 1-inch pieces
  • Cooking spray 
  • 2 limes wedged
  • 8 Wooden (or metal) skewers (12 inches)
  • Water


  1. Soak the wood skewers in the water for at least 30 minutes before using them.  (skip if you are using metal skewers)
  2. Preheat grill to medium-high heat. (or preheat oven to 450)
  3. Add salt and pepper to every shrimp. 
  4. Skewer shrimp, bell pepper, pineapple, and onion pieces alternately onto each of the skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze juice from lime wedges over kebabs, or on the top rack of the oven using a greased baking sheet. Bake for 7 to 10 minutes or until the shrimp are done.

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