Rating: 3 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3

The contrast of sweet and salty flavors makes this Caribbean-inspired appetizer a winner. Follow the make ahead tip for a jump start on this grilled treat.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
30 mins
5 mins
55 mins
about 30 appetizers


Ingredient Checklist


Instructions Checklist
  • Soak about thirty 6-inch wooden skewers in water for at least 30 minutes before grilling. Drain before using.

  • Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Thread shrimp lengthwise onto skewers, starting at the tail ends and keeping the shrimp straight on the skewers. In a shallow dish, combine honey and ginger. In another shallow dish, combine coconut and peanuts. Brush honey mixture on all sides of the shrimp, then roll shrimp in coconut mixture to coat. Wrap a slice of prosciutto around each shrimp.

  • Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place shrimp skewers on the grill rack over drip pan. Cover and grill for 5 to 8 minutes or until shrimp are opaque. (Or preheat oven to 375 degrees F. Arrange shrimp skewers on a foil-lined baking sheet. Bake for 4 to 6 minutes or until shrimp are opaque.)

  • In a small bowl, stir together creme fraiche and lime peel. Stir in enough lime juice to make dip of desired consistency. Serve the shrimp with creme fraiche mixture. Makes about 30 appetizers.


Assemble the shrimp skewers (do not grill or bake) and prepare the crème fraîche mixture as directed. Cover and chill separately for up to 6 hours. Grill or bake the shrimp skewers.

Nutrition Facts

70 calories; fat 5g; cholesterol 22mg; saturated fat 2g; carbohydrates 4g; mono fat 2g; poly fat 1g; sugars 3g; protein 4g; vitamin c 0.6mg; niacin equivalents 0.8mg; folate 4mcg; vitamin b12 0.2mcg; sodium 108mg; potassium 70mg; calcium 10.1mg; iron 0.4mg.