End of Summer Glazed Pineapple Mango Shrimp Kabobs

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End of Summer Glazed Pineapple Mango Shrimp Kabobs

We’ve been trying to squeeze out every last drop of summer before the weather starts to cool down again. How is summer almost over, by the way? Which means we’ve been firing up the grill more than you can possibly imagine. We’re talking, ‘I’ve filled my entire punch card’ style.

So when ZICO Coconut Water reached out to see if I’d be up for creating a summer inspired recipe with their line of chilled juice blends, I knew exactly what to make…grilled pineapple mango shrimp kabobs! Yum!!

These kabobs are so good, you can make them year round to bring those summer vibes into any season. And you can serve them alone, mixed and matched with grilled fruit, or (my favorite) as part of an open face taco.

Here’s how you can make grilled pineapple mango shrimp kabobs at home…

End of Summer Glazed Pineapple Mango Shrimp Kabobs

Grilled Shrimp Ingredients

– 1 lb large shrimp, cleaned and deveined
– Fruit and vegetables, cut into large pieces (optional)
– 1/4 butter, melted
– 2 tbsp ZICO Chilled Pineapple Mango Juice Blend
– 2 tbsp lime juice
– 2 tbsp honey
– 2 tbsp sugar
– 2 cloves garlic, finely minced
– salt, to taste

Pineapple Mango Glaze Ingredients

– remaining basting sauce (reserved from grilled shrimp part of the recipe)
– 1 cup ZICO Chilled Pineapple Mango Juice Blend
– 1 tbsp sugar
– 1 tbsp lime juice
– 1/4 tsp chili powder
– salt, to taste

I highly recommend the ZICO’s Pineapple Mango Juice Blend for the glaze portion of this recipe because it pairs so well with the shrimp. But there are two other chilled juice blend flavors that I bet would be delicious too, if you’re up for experimenting: Chilled Orange Juice Blend and Natural Chilled Coconut Water (just 100% chilled coconut water – no juice!).

Grilled Shrimp Kabobs

Grilled fruit and veggie kabobs

Instructions

Thoroughly dry the shrimp with paper towels and thread onto skewers. Do the same with the fruits and vegetables, but make sure to put them on separate skewers from the shrimp (because they cook at different speeds). For our fruits and vegetables, we included pineapple, mango, lime, and onion.

Next, stir the remaining ingredients from the shrimp list in a bowl to combine. This will be used for basting.

Clean and oil the grill grates to prevent sticking. Preheat the grill on high heat for about 10 minutes. The internal temperature of the grill should be at least 400 degrees Fahrenheit before grilling to ensure a good char.

While still on the plate, brush the skewers with the basting mix. Place the skewers, basted side down, on the grill. Quickly baste the skewers again.

Cover and grill for 3-5 minutes, depending on the size of your shrimp. Baste as needed, and when the middle is no longer translucent, flip the skewers quickly. Grill, covered, for an additional minute or two and remove from the grill.

Repeat with the fruits and vegetables, adjusting the cooking time as needed.

Now it’s time to work on the glaze. Add the pineapple mango glaze ingredients to a saucepan. Bring the sauce to a boil and then reduce to medium heat.

While whisking, simmer until the sauce has reduced to about half of its original volume. Remove from heat and brush the glaze onto the grilled kabobs (shrimp and fruit) and they’re ready to eat.

Tropical (grilled) shrimp kabobs recipe

Grilled fruit and veggie kabobs

Year round tropical goodness with this recipe for glazed pineapple mango grilled shrimp kabobs.

They can be served as is OR on top of an open face taco, with a little lettuce, parsley, and a creamy yogurt sauce.

One of the things that I love most about this recipe is that it tastes decadent, but it’s still pretty healthy (especially if you stick solely to the kabobs – no taco).

Pineapple mango shrimp kabobs recipe

Glazed pineapple mango grilled shrimp kabobs recipe

Recipe for glazed pineapple mango grilled shrimp kabobs

Recipe by Linda Jednaszewski
Concept, photography, and styling by Brittni Mehlhoff

Think you’ll give these shrimp kabobs a try? What foods have you been grilling this summer?

This post is in partnership with ZICO. Thank you for supporting the brands that help keep Paper & Stitch running.

13 comments | Click here to reply

Yum, these look so healthy and delicious.

xoxoBella | http://xoxobella.com
Bella B recently posted..Charcuterie Board

Bella B | September 8th, 2015 at 10:11 am

Thanks Bella. I can attest to this recipe being both of those things, for sure. 🙂

Brittni | September 8th, 2015 at 10:25 am

Oooh boy, these sound right up Jeff’s alley. Gotta try ’em!!
Kelly @ Studio DIY recently posted..Sugar Fix: Mr. Holmes Bakehouse

Kelly @ Studio DIY | September 8th, 2015 at 10:45 am

Totally Kel. I bet Jeff would love these, especially in taco form.

Brittni | September 8th, 2015 at 10:53 am

These look amazing! My husband is a shrimp lover and would be obsessed with these!

Paige
http://thehappyflammily.com
Paige recently posted..What to Wear in the Fall When it’s Still Hot

Paige | September 8th, 2015 at 2:18 pm

Oh, awesome! You should totally give this one a try than, Paige.

Brittni | September 8th, 2015 at 5:00 pm

Yum! Always looking for new shrimp recipes, love this x

http://lifeandcity.tumblr.com
Tereza recently posted..Hikes, oh my!

Tereza | September 8th, 2015 at 5:44 pm

Glad to hear that Tereza. 🙂

Brittni | September 8th, 2015 at 7:01 pm

[…] DIY concrete planter vase that I created for Curbly 2. pineapple mango shrimp kabobs 3. DIY faux ceramic ring cones from Almost Makes Perfect 4. DIY flora printed pillow from Ukkonooa […]

6 DIYs to Try This Weekend - Paper and StitchPaper and Stitch | September 11th, 2015 at 8:09 am

These look so good, especially because it still feels like summer here in SoCal!

Eden Passante | September 28th, 2015 at 9:09 pm

[…] said summer’s over? These glazed pineapple, mango and shrimp kabob tacos bring out summer in any season of the […]

Links I love | | October 5th, 2015 at 10:02 am

This looks like a great light and refreshing summer meal!

Eden Passante | December 3rd, 2015 at 12:46 pm

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BASH | May 6th, 2016 at 10:16 am
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