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Coconut Shrimp & Mango Kabobs

Image for Coconut Shrimp & Mango Kabobs
plate

Yield

Yield: 6 appetizers

kikkoman products used:

ingredients

1/4 cup flaked coconut
1/2 cup Kikkoman Teriyaki Baste & Glaze
1 pound fresh or thawed large raw shrimp (21 to 25 count)
2 ripe mangos (3/4 lb. each), peeled, pitted and
cut into 1-1/2-inch chunks
1 bunch green onions, cut into 2-inch lengths
6 (12-inch) metal or bamboo skewers*
2 tablespoons flaked coconut, toasted

directions

  1. Combine 1/4 cup coconut and 2 Tbsp. water in medium bowl; let stand 15 minutes, stirring occasionally. Stir in teriyaki baste & glaze.
  2. Leaving shells on tail, peel shrimp; devein.
  3. Thread shrimp alternately with mangos and green onions on skewers, leaving space between pieces.
  4. Place kabobs on grill 4 to 5 inches from hot coals; brush generously with teriyaki baste & glaze mixture. Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink. (Or, place kabobs on rack of broiler pan; brush generously with teriyaki baste & glaze mixture. Broil 3 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 3 to 4 minutes longer, or just until shrimp turn pink.) Arrange kabobs on serving platter; sprinkle toasted coconut over kabobs.

    *Soak bamboo skewers in water 30 minutes to prevent burning.

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