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Coconut Shrimp and Mango Kabob


Difficulty:Easy
Prep Time:10 Minutes
Cook Time:5 Minutes
Serves:6 kabob

Nutritional Information

Tender grilled mango and shrimp kebobs basted with a yummy teriyaki glaze and shredded coconut.

Ingredients

  • 1/4 cup Flake Coconut
  • 1/2 cup Teriyaki, Baste & Glaze
  • 1 lbs Large Raw Shrimp
  • 2 ripe Mangos
  • 1 bunch Green Onions
  • 2 tbsp Flaked Coconut

Directions

  • 1. Combine 1/4 cup coconut and 2 tbsp water in medium bowl. Let it stand 15 minutes. Stirring occasionally. Stir in teriyaki baste & glaze.
  • 2. Leaving shells on tail, peel and devein shrimp. Thread shrimp alternately with mangos and green onions on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals. Brush generously with teriyaki baste and glaze mixture
  • 3. Cook for 4 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 tasted coconut over kabobs.

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