Grilled Coconut Shrimp with Pineapple Salsa Recipe #30509
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
by 1Steve
½ day | 8 hours prep
SERVES 4
For the pineapple salsa
- 1 1/2 cups canned crushed pineapple or fresh crushed pineapple, drained
- 1 jalapeno pepper, seeded and finely chopped
- 1 red bell pepper, seeded and diced
- 2 tablespoons fresh lime juice
- salt
For the grilled shrimp
- 1/2 cup light coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon freshly grated gingerroot
- 1 tablespoon brown sugar
- 20 large shrimp, peeled and deveined
- fresh ground black pepper
- 3 cups cooked rice
- 1/2 cup cilantro, sprigs
- 4 metal skewers or bamboo skewers, soaked in water
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
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5 stars