Grilled Garlic & Chipotle Shrimp Skewers

3 stars based on 2 votes.
2 ratings
Rate This Recipe


  • 24 large shrimp, peeled and deveined, tails on
  • 1 pineapple, cut into 24 (1-inch) cubes
  • 1 ripe mango, peeled and cut into 12 cubes
  • 12 (6-inch) bamboo skewers
  • 1 cup cream of coconut
  • 1 3/4 cups coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped cilantro
  • 1 1/2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1 1/2 tablespoons TABASCO® brand Garlic Pepper Sauce


Thread shrimp and fruit on skewers in the following order: pineapple, shrimp, mango, shrimp, pineapple. Place filled skewers in a shallow pan and set aside.

For coconut marinade, combine remaining ingredients in a medium bowl and mix well; transfer 1/2 cup marinade to a small bowl and refrigerate until ready to serve. Pour remaining marinade over skewers and marinate 2 hours or, for best results, overnight.

Heat grill to high. Transfer skewers to a plate and discard marinade. Heat reserved 1/2 cup marinade over low heat until warmed through. Grill skewers approximately 2 minutes on each side, or until shrimp are cooked through. Serve skewers over hot cooked rice and drizzle with warm marinade.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!