Polynesian Shrimp Grilled Kabobs
A vibrant blend of grilled shrimp and tropical fruits with sweet and savory flavors, perfect for summer gatherings or outdoor barbecues with a touch of Polynesian flair.
Ingredients
- shrimp (about 3 to 4 oz. per person) ⓘ
- 1 fresh pineapple ⓘ
- 2 fresh seeded papayas ⓘ
- 2 fresh green bell peppers
- 1 medium white onion
- black toasted sesame seeds (for garnish) ⓘ
- large green banana leaves or ti leaves or other green leaves
- 1/4 cup brown sugar ⓘ
- 1/4 cup tomato sauce ⓘ
- 1/4 cup vinegar ⓘ
- carrots, sliced thinly ⓘ
- cucumbers, sliced thinly ⓘ
Instructions
- Peel and cut the pineapple into large chunks.
- Seed and cut the green bell peppers into large chunks.
- Peel and cut the onion into large chunks.
- Take half of the mixture and blend or process it coarsely in a food processor or blender.
- Set aside the processed mixture.
- Skewer the shrimp, pineapple, papayas, bell peppers, and onions onto large green leaves or other green leaves, alternating ingredients as desired.
- Prepare the marinade by mixing brown sugar, tomato sauce, vinegar, and seasonings.
- Brush the skewers with the marinade and let them marinate for at least 30 minutes.
- Grill the skewers over medium-high heat until the shrimp are cooked through and the vegetables are tender, about 10-15 minutes.
- Garnish with toasted sesame seeds and serve with sliced carrots and cucumbers, bean threads, and additional marinade if desired.
Tips & Substitutions
For a sweeter marinade, consider adding a splash of honey or agave syrup. If fresh papayas are unavailable, canned papayas can be used as a substitute. You can also experiment with other vegetables like zucchini or cherry tomatoes for added flavor and color. Ensure the shrimp are deveined and tails removed for easy eating. For a spicier kick, add some chili flakes to the marinade.
Serving Suggestions
Serve the grilled kabobs on a large platter and garnish with toasted sesame seeds for added crunch. They pair beautifully with sliced carrots and cucumbers for a refreshing crunch. Consider serving with a side of rice or a mixed green salad for a complete meal. For a different flavor profile, try pairing with dishes like Salmon With Black Bean Sauce.
Storage & Reheating
Leftover kabobs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a grill or in an oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. Avoid microwaving as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Shrimp Grilled Kabobs contains roughly 272 calories, with 4g protein, 66g carbohydrates, and 0g fat. It is an excellent source of vitamin A (59% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before marinating and grilling. To thaw, place them in the refrigerator overnight or run them under cold water for a quick thaw. Pat them dry to ensure even cooking.
What if I don't have green banana leaves?
If green banana leaves aren't available, you can substitute with parchment paper or aluminum foil. Wrapping the skewers in these materials will help retain moisture while grilling. Alternatively, you can cook them directly on the grill without wrapping.
How can I make this recipe vegetarian?
To make this recipe vegetarian, substitute shrimp with firm tofu or tempeh, and increase the variety of vegetables. Consider using zucchini, mushrooms, and eggplant for a hearty kabob. Marinate the tofu or tempeh the same way as the shrimp for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).