caribbean shrimp kebobs

Caribbean shrimp kebobs on the grill threaded with shrimp, bell peppers, red onion and cherry tomatoes.

Crank up some Bob Marley on the speakers and start the party because we are grilling Caribbean shrimp kabobs tonight! Assembling the kabobs is a bit labor-intensive, so I try to look at it as a creative opportunity. Search for vegetables that will make a rainbow of colors. The spices in the marinade take you to warm places, even if only in your imagination. I like to pair these with coconut-infused jasmine rice on the side. It just seems right. You can serve these kabobs warm or prepare them ahead and serve them at room temperature.

Print Recipe

caribbean shrimp kebobs

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • 8 (10-inch) bamboo skewers
  • 1½ pounds shrimp or spot prawns (32 pieces), peeled and deveined
  • 1 orange
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • Marinade:
  • 2 tablespoons olive oil
  • ¼ cup fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Instructions

1

Lightly oil the grates of your grill, and turn the heat to high.

2

Assemble eight kababs (two skewers per person), alternating four shrimp with pieces of orange, pepper, and onion on each. Set the skewers in a nonmetallic dish.

3

In a small bowl, prepare the marinade by whisking together the olive oil, lime juice, brown sugar, curry powder, cumin, ginger, cayenne pepper, and fresh ground pepper. Brush some marinade over the skewers, turning to coat. Let stand for 5 minutes. Season with the salt.

4

Place the skewers on the grill; cover and cook them until grill marks are visible and the shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt if desired. Serve with coconut rice.

June 23, 2017
2

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2 Comments

  • Reply
    Patti Olswang
    March 8, 2018 at 4:12 am

    I for sure want to try the shrimp kabobs. I like red pepper but Bruce doesn’t. Do you think there is another vegetable we could put on the skewers?

    • Reply
      Carol Buchan
      March 9, 2018 at 7:34 pm

      Patti, zucchini is usually a noncontroversial veggie. I also like to add oranges. They get a smokey flavor.

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