caribbean shrimp kebobs

caribbean shrimp kebobs

Caribbean shrimp kebobs are cause to celebrate. Crank up some Bob Marley and start the party.  Assembling the kebobs 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 a coconut infused jasmine white rice and black bean side dish. It just seems right. You can serve these warm or prepare ahead and serve at room temperature.

caribbean shrimp kebobs + rice and beans

Print Recipe
Serves: 6-8 Cooking Time: 45 minutes


  • shrimp kebabs
  • 1 pound medium shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons dark rum
  • 2 tablespoons brown sugar
  • ¼ cup lime juice
  • 1 teaspoon curry powder
  • ¼ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • 2 tablespoons parsley, chopped
  • sea salt
  • rice + beans
  • 1 (13.5-ounce) can light coconut milk, divided
  • ¾ teaspoon sea salt, divided
  • 1½ cup long-grain white rice
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 teaspoon fresh thyme leaves, remove from stems



Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.


In a small bowl, whisk together olive oil, rum, brown sugar, limejuice, curry powder, allspice, cayenne, turmeric, cumin and parsley. Brush marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.


Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired.


caribbean rice + beans


Place ¾ cup coconut milk, 1¼ cups water, ¼ teaspoon salt and rice in a medium saucepan and bring to a boil. Reduce heat to low. Cover and simmer about 20 minutes or until liquid is absorbed.


Meanwhile, in a large high-sided skillet, heat coconut oil over medium-high heat until melted and hot.


Add onion, bell pepper and garlic and cook until tender, about 10 minutes, stirring occasionally.


Stir in allspice, cinnamon, cayenne and remaining ½ teaspoon salt and cook until fragrant, about 1 minute, stirring constantly. Add beans, remaining coconut milk and bring to a simmer over medium-high heat.


Reduce heat to medium and simmer until thickened and heated through, about 8 minutes, stirring occasionally.


Remove from heat and stir in coconut rice and thyme.


Caribbean rice + beans Inspired by Whole Foods

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  • 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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