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Southeast Asia Shrimp, Pineapple & Veggie Kebabs

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


4 servings


25 minutes

active time

15 minutes



1/2 cup This Little Goat went to Southeast Asia

1/4 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

1 lime

Cooking oil, such as canola or vegetable oil

1 lb. medium shrimp, peeled and deveined

1 pineapple, cored and cut into 1-inch cubes

8 oz. Baby Bella mushrooms 

1 large (or 2 small) bell peppers, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

Kosher salt 

1/2 cup fresh mint leaves, for topping



In a small bowl, whisk together the mayo, Southeast Asia sauce, the juice from 1 lime and a drizzle of canola oil (about 1 tablespoon). Transfer half of the sauce to a small serving bowl and reserve the remaining marinade for coating your kebabs.

Preheat a grill or grill-pan over medium-high/high heat.

Skewer the shrimp, pineapple, mushroom, peppers and onion onto wooden or metal skewers, leaving at least 1-inch at the bottom of each skewer.

Brush all over both sides of each skewer with creamy Southeast Asia marinade and season with a pinch of kosher salt.

Transfer kebabs to the grill and grill, flipping once halfway through, until veggies are tender and lightly charred and the shrimp is cooked through, about 3-5 minutes per side.

Remove kebabs from the grill and transfer to a serving platter. Top with freshly-torn mint leaves and serve alongside reserved creamy Southeast Asia sauce for dipping!

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