Tropical Shrimp Ka-bombs

Tropical Shrimp Ka-bombs

In Chapter 5 (Mindful Movement), the women gather at Meghan’s house for a cookout. While enjoying some skewered delicacies, Simone nicknamed Meghan’s husband’s kabobs “ka-bombs” because they were so tasty. If you enjoy sweet shrimp and grilled pineapple, you don’t want to miss these mouth-watering ka-bombs. I seriously almost cried the first time I ate these because they’re so good!

  • Prep Time30 min
  • Cook Time35 min
  • Total Time1 hr 5 min
  • Yield8 - 10 Kabobs
  • Cooking Method
    • Grilling


  • 1 large sweet onion, peeled and cut into wedges
  • 1 red pepper
  • 1 lb. uncooked large shrimp
  • 1 zucchini, cut into half-inch slices
  • ½ pineapple, cut into half-inch slices
  • 5-oz. bottle of Tad McBride Sauces Pirate Sauce*
  • Half of 5-oz. bottle of Tad McBride Sauces Samurai Sauce*
  • ½ cup mayonnaise
  • Wooden skewers



Soak wooden skewers in water for 10-15 minutes. This helps avoid burning the skewers on the grill.


Thread the shrimp and vegetables onto skewers, alternating between meat and vegetables.


Preheat grill to medium-high heat. Ensure grill grate is lightly oiled before grilling.


Pour Tad McBride Sauces Pirate Sauce into a bowl, and stir in mayonnaise and Tad McBride Sauces Samurai Sauce until well combined. Brush sauce onto kabobs liberally.


Turn grill down to low heat. Place kabobs on the grill.


Grill skewers for 35 minutes, turning and brushing with reserved marinate every 10 minutes, until meat is cooked through and vegetables are grilled to your satisfaction.

*Tad McBride Sauces are both optional, and can be replaced with your favorite spicy sauce.

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