Description
Grilled shrimp kabobs with a spicy kick from habanero peppers and sweet pineapple chunks, perfect for a summer barbecue.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks
- 2 habanero peppers, seeded and minced
- 1 red bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions
- In a bowl, combine olive oil, lime juice, minced habanero peppers, garlic, salt, and pepper to make the marinade.
- Add the shrimp to the marinade and toss to coat. Let it marinate in the refrigerator for 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp, pineapple chunks, red bell pepper, and onion onto the soaked skewers.
- Grill the kabobs for 2-3 minutes per side, or until the shrimp is pink and opaque.
- Remove from the grill and let rest for a few minutes before serving.
Notes
Be cautious with habanero peppers as they are very spicy; use gloves when handling. Serve with rice or salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Main
- Cuisine: Caribbean
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g