Recipe from Eating Recovery Center’s Dietitians
Brazilian Coconut Shrimp Kabobs
Ingredients:
About 36 jumbo or extra large shrimp (2 pounds)
2 onions
2 large orange, yellow, or red bell pepper
1 pineapple, cut into chunks or 1 large can of pineapple chunks
6 cloves garlic, halved
1 piece (1-inch) fresh ginger, peeled and thinly sliced into coins
1 to 2 jalapeno peppers, seeded and diced (for hotter kebabs,
leave the seeds in)
1 can (14 ounces) unsweetened coconut milk or light coconut milk
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt, or more to taste
1 teaspoon pepper, or more to taste
1/3 cup fresh cilantro
Lime wedges, for serving
Other Items Needed:
18 slender bamboo or metal skewers
Directions:
Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Peel and devein the shrimp.
Prepare the marinade. Finely chop the garlic, ginger, 1 onion, and jalapeno(s) in a food processor or blender. Add the coconut milk, lime juice, oil, salt, and pepper. Taste for seasoning, adding salt and pepper as necessary. Add the cilantro and pulse a few times just to mix. Don’t process the marinade too much after the cilantro is added or it will turn green. Pour the marinade over the shrimp and let marinate for anywhere from 2 hours to overnight, in the refrigerator, covered.
If using bamboo skewers, soak them in cold water for at least 1 hour prior to using. Cut 1 onion into 8 pieces; break each piece into individual layers. Cut the flesh of the whole bell peppers off the cores, and then cut it into 1-inch triangles. Divide up shrimp evenly on skewers, threading 2-3 shrimp onto each skewer, alternating with the onion, bell pepper triangles and pineapple. Arrange the kebabs in a nonreactive baking dish.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until the shrimp is cooked (it will be firm and white), 2 to 3 minutes per side.
Serve the shrimp at once with lime wedges. Unskewer the kebabs before eating.
*can be made with chicken instead of shrimp.
Serves 6
3 Kabobs per serving = 3 Protein and 2 Vegetable Exchanges
To make a complete meal, you could add a baked potato for your grain exchanges and butter and/or sour cream for fat exchanges. To make a baked potato on the grill, first pokes holes in the potato with a fork. Then wrap each potato in aluminum foil and grill for about 30-45 minutes.
