Vegan Pinchos de Camarones (Shrimp Kabobs)

Vegan Pinchos de Camarones (Shrimp Kabobs) with veggies and pineapple, marinated in a garlicky-butter sauce.

Vegan | Gluten-free 

Growing up on an island means there’s seafood everywhere! Even though I haven’t always been vegan, fish and seafood were never my thing. But now I’m all for vegan alternatives; it’s so interesting how soy and other plants can be turned into just about anything. This time, it’s shrimps turn! Many companies have taken up on the challenge to make soy into shrimp.

Vegan Shrimp Kabobs have been on my to-do list since I found vegan shrimp back in 2020. To be honest, I held back because I didn’t know if it would work out and I would just end up wasting food. Two weeks ago, I went for it and I’m glad I did! It worked out SO well, and the vegan shrimp held their shape incredibly well. 

Make Vegan Pinchos de Camarones (Shrimp Kabobs) marinated with butter, herb & spices, and sweetened with pineapple chunks in between the veggies. They are super quick and easy to prepare, and you can enjoy them grilled or on the stovetop.

The making of: Vegan Pinchos de Camarones (Shrimp Kabobs)

These grilled Vegan Pinchos de Camarones (Shrimp Kabobs) will be a guaranteed hit at your next barbecue. Start by defrosting the vegan shrimp; this is important because you need them to be pliable in order to place them on the skewers. This time would also be appropriate to defrost the pineapple if you’re using frozen chunks. Next, cut up the red onion, bell peppers, and pineapple. 

Then you’ll need to create the rub by mixing the spices. When the vegan shrimp is defrosted, add them to a bowl, along with olive oil and one tablespoon of the rub seasoning. Now, when you have everything mise en place, start assembling the pinchos or kabobs. I prefer this order: pineapple, shrimp, bell pepper, and red onion. Regular skewers should have enough space for about three layers. 

Now all that’s left is to cook them. You can either grill them on a barbecue or grill them on the stove with a Stove Top Grill Pan. Place the skewers on the grill, and grill for 4-5 minutes per side. Brush the skewers with the butter-garlic sauce as they cook. When ready, take them out and toast the pieces of vegan sobao bread for 2-3 minutes with the garlic-butter sauce as well.

Serve on their own, but they can be served along with many different dishes: salads, rice, soups, and more. 

Recipe Variations

• Lemon: If you want to jazz it up, drizzle fresh lemon juice on top while they’re cooking.
• Spice it up by mixing sriracha or tabasco into the garlic-butter sauce. 
• Plant-based: Replace the vegan shrimp with portabello, oyster, or shitake mushrooms.

What to Serve with Grilled Shrimp

As I mentioned above, they pair really well with a variety of dishes. Here are a few of my recipes that I think the Vegan Pinchos de Camarones (Shrimp Kabobs) will pair well with: 

• Coconut-Turmeric Rice
• Vegan Sancocho
• Vegan Cucumber Watermelon & Feta Salad
• Vegan Thai Pineapple Fried Rice, a.k.a. Khao Pad Sapparod
• Vegan Potato Salad

Notes:

• The vegan shrimp used in this recipe is VegeUSA/VeriSoy. There are many other brands worldwide, but this one is the only one that I’ve seen physically available in Puerto Rico. There’s a local online option in V-Market.
• If using pan sobao make sure it’s vegan pan sobao. If you can’t find vegan sobao, use any other vegan-friendly loaf bread you have available. 

To make this recipe gluten-free, use gluten-free bread or skip the bread.

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Vegan Pinchos de Camarones (Shrimp Kabobs)

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Rub Seasoning:

• 4 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Pinchos/Kabobs:

• 12-15 vegan shrimp
• ½  lb vegan sobao bread
• 1 tbsp olive oil
• 1 tbsp of rub
• 1 red bell pepper
• 1 orange bell pepper
• 1 red onion
• 12-15 pineapple chunks

Garlic-Butter:

• ½  cup vegan butter, melted
• 1-2 garlic cloves, minced
• 1 handful of chopped parsley
• 1 teaspoon rub

Procedure

1. Create the rub by mixing the spices: salt, ground black pepper, parsley, paprika, garlic powder, and onion powder.
2. Lightly defrost the vegan shrimp, and pineapple chunks if using frozen.
3. To a bowl, vegan shrimp, olive oil, and the rub seasoning. Mix until well seasoned.
4. Cut the peppers and onion into small square pieces.
5. Assemble the skewers to your liking. I recommend 3 vegan shrimps, 3 sets of each of the vegetables, and 3 pineapple chunks, on each of the skewers.
6. In a small bowl, mix all the garlic-butter sauce ingredients. 
7. Place the pinchos/kabobs on the grill, and grill for 4-5 minutes per side. Brush them with the garlic-butter sauce as they cook.
8. Take them out and toast the pieces of sobao bread for 2-3 minutes with the garlic-butter sauce as well.
9. Remove from the grill, serve as desired, and ENJOY!

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