Exotic Calypso BBQ Shrimp Skewers

Take your taste buds to the tropics by preparing these delicious BBQ shrimp skewers that feature an island twist. Lime, coconut, honey, ginger, and peanuts combine with prosciutto and crème fraiche to create a delicious appetizer that everyone will enjoy. This 30-serving recipe requires 20 minutes of preparation time, five minutes to grill, and 30 minutes for the skewers to soak.

This appetizer is as healthy as it is delicious, with only 70 calories per one-skewer serving. Each shrimp skewer contains five total grams of fat, four grams of carbohydrates, and three grams of sugar. Diners will also add some vitamin C, niacin, folate, potassium, and calcium to their diets when they enjoy these appetizers.

Calypso Shrimp Skewers ingredients:

• 12 ounces medium shrimp (fresh or frozen)
• 1 seven-ounce container crème fraiche
• 1 three-ounce package prosciutto, sliced thinly and cut into 7 ½-inch strips
• 2/3 cup peanuts, finely chopped
• 2/3 cup coconut, shredded
• 1/3 cup honey
• 1 teaspoon fresh ginger, grated
• 1 teaspoon lime peel, shredded finely
• Lime juice
• 30 six-inch wooden skewers
• Paper towels
• 2 shallow dishes
• Small bowl
• Basting brush

Step 1: Soak the skewers in water for a minimum of 30 minutes and drain water before using.

Step 2: If the shrimp are frozen, thaw them. Peel the shrimp and devein them, keeping tails intact. Rinse the shrimp in cool water and use the paper towels to pat them dry.

Step 3: Thread the shrimp onto the skewers lengthwise, beginning at the tail. Keep shrimp straight while skewering them.

Step 4: Combine ginger and honey in a shallow dish. Combine peanuts and coconut in a separate shallow dish. Use the basting brush to coat the shrimp with the honey mixture. Roll skewers in the coconut mixture, coating the shrimp. Wrap one prosciutto slice around each shrimp.

Step 5: Prepare your grill for indirect grilling on medium heat. Put the shrimp skewers onto an indirect grilling rack. Cook until shrimp appear opaque, between five and eight minutes.

Step 6: Stir the lime peel and crème fraiche in the small bowl. Add lime juice to create the desired consistency for this dip. Serve the crème fraiche dip with the shrimp skewers.

Helpful hint: Skewer and coat the shrimp and prepare crème fraiche dip in advance. Cover each separately and refrigerate for a maximum of six hours before grilling.

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