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…
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!).
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.
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).
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.