Recipe & Photo courtesy of Sean Coonce | Pastured Kitchen
Summertime meals can be more than burgers and steaks. Kabobs or skewers are so versatile and can make a complete meal.
Not only are these grilled shrimp kabobs extremely tasty, they are also nutritious. Add some of your favorite veggies like summer squash, zucchini, tomatoes, and peppers and you have yourself the full meal deal. So, grab your skewers, shrimp, lamb, beef, pork, chicken, veggies and let’s get down to work.
Our thanks to recipe author, Sean Coonce of Pastured Kitchen for sharing this delicious and fun dish!
Prep Time: 2 hours
Cook Time: 4 minutes
Total Time: 2 hours, 4 minutes
Serves: 4
US Wellness Shopping List: Wild-Caught Shrimp
Ingredients
- 1 lb wild shrimp, deveined and peeled
- 1/2 cup coconut aminos
- ¼ cup water
- 1 tbs sesame oil
- 2 tbs coconut sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- fish sauce to taste, about 3 dashes
- 1 green onion sliced
- 1 cup pineapple, cubed in ½ inch pieces
Instructions For Shrimp Kabobs
- In a small saucepan combine coconut aminos, water, sesame oil, coconut sugar, garlic, ginger and fish sauce and heat until sugar completely dissolves. Remove from heat and allow to cool.
- While teriyaki sauce is cooling, soak bamboo skewers in salted water for at least 1 hour. This will prevent the skewers from burning on the grill and the salt in the water will season the shrimp from the inside as they cook.
- Once cooled, pour over shrimp in a glass container, add green onions and marinate for 30-60 minutes.
- While shrimp is marinating, preheat grill to high.
- Remove shrimp from marinade and add shrimp and pineapple to the skewer taking care to sandwich the pineapple in between the head and tail of each shrimp as shown in photo.
- Grill shrimp skewers on high heat for 2-4 minutes per side depending on the size of your shrimp.
- Remove from grill and serve immediately.
Meet The Chef
Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.
