(Yield: 6 appetizers)
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
- Combine 1/4 cup coconut and 2 Tbsp. water in medium bowl; let stand 15 minutes, stirring occasionally. Stir in teriyaki baste & glaze.
- Leaving shells on tail, peel shrimp; devein.
- 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 & 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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.