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Recipe
Coconut Shrimp & Mango Kabobs
Ingredients (Yield: 6 appetizers)
1/4 cup flaked coconut1/2 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
Instructions
- 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.
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