Tropical Shrimp Kabobs on the George Foreman Grill

I love to eat and like many others can’t afford going out to eat as often as I used to. As a result I am constantly looking for unusual new recipes I can make at home. These tropical shrimp kabobs are simply delicious and easy to make.

You can also substitute chicken or beef cubes instead of the shrimp. Kabobs made of grilled pineapple chunks, cherry tomatoes, onion and green peppers brushed with soy or teriyaki sauce make a nice fruit/vegetable side dish. Served with rice, you have a tropical island meal as good as you can get in any restaurant.

Most supermarkets always have shrimp on sale. I often buy a bag of frozen shrimp. Just make sure the shrimp is uncooked. The larger the shrimp, the better it tastes

You probably have a George Foreman grill somewhere, and this is the time to use it. It does a great job because it cooks two sides at once, but any grill or broiler will do

Double the sauce recipe if you want. It’s a great addition to your collection of barbecue sauces.

* be sure to reserve some of the sauce to use later for dipping.


1 1/4 cups mayonnaise

1/2 c. orange marmalade

2 Tbsp. soy or teriyaki sauce

1 tsp. curry powder

1 tsp. ground ginger

1 tsp. garlic powder

1 tsp. dried parsley

Uncooked shrimp….4-5 per person. Remove shell, but leave the tail part on.

Green onions (thickest parts)….cut into 2-inch pieces

2 lemons or limes cut into quarters.

Skewers…metal or wooden (Soak wood skews in water first to keep them from burning.)


Combine the first 7 ingredients; remembering to reserve ½ cup of sauce for later.

Thread lemon, shrimp and green onion onto skewers.

Bush generously with sauce and marinate for an hour. Discard the used marinade.

Grill or broil until shrimp turn pink.

Serve with rice, reserved sauce and grilled pineapple/vegetable kabobs if desired….Enjoy


Personal Experience

Adapted from Hellman’s recipes

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