Bring a touch of the islands right to your backyard with these Caribbean coconut lime shrimp kabobs. Relax, soak in the sun and enjoy a taste of paradise at home.


1lb Shrimp Peeled and Deveined

1/2 Can Coconut Milk

1 Tsp Garlic Powder

1 Tsp Onion Powder

1/2 Tsp Sea Salt

1/2 Tsp Thyme

Coconut Oil Cooking Spray

Fresh Lime Zest

Pineapple Chunks

1-2 Red Bell Peppers



Soak skewers prior to grilling to prevent burns. If shrimp is frozen, make sure it’s completely thawed before marinating.

Heat your Kenyon electric grill to a medium high heat and add a light spray of coconut oil to the surface of the grate.

In a medium bowl mix in the coconut milk, garlic powder, onion powder, sea salt and thyme. Add the zest of a fresh lime to the marinade and whisk all ingredients together.

Add  a piece of shrimp, pineapple and red pepper to each skewer, repeat until there are 2 of each.

Brush the skewers with the marinade on both sides evenly and  let sit for 5 minutes.

Place kabobs on the grill, close the lid and grill for 4-5 mins on each side until thoroughly cooked.

Serve over a plate of rice.



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