These colorful kabobs are sure to be a hit with the kiddos. A simple teriyaki-style sauce gets brushed on the coconut shrimp, zucchini, red onion, and pineapple for an extra burst of flavor.
1 (10-ounce) package SeaPak Jumbo Coconut Shrimp
12 pineapple chunks
12 (1/2-inch-thick) rounds zucchini
1/2 medium-sized red onion, cut into wedges
1 tablespoon soy sauce
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place the SeaPak Jumbo Coconut Shrimp on the baking sheet and bake for 3 minutes or until thawed enough to thread onto skewers.
Thread the shrimp, pineapple, zucchini, and red onion alternately onto 6 (10-inch) wooden or metal skewers.
Arrange on the prepared baking sheet and bake for 5 minutes.
While the kabobs bake, stir together the orange marmalade sauce and soy sauce.
Brush the kabobs with sauce. Bake for 4 more minutes or until the vegetables are tender.