Grilled Coconut Shrimp With Pineapple Salsa Recipe

Name: Grilled Coconut Shrimp With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pineapple salsa; 1 1/2 cups canned crushed pineapple or 1 1/2 cups 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 4 bamboo skewers, soaked in water

Servings: persons

For the pineapple salsa
1 1/2 cups canned crushed pineapple or 1 1/2 cups 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 4 bamboo skewers, soaked in water

1
For the pineapple salsa: Place the pineapple, jalapeno pepper and red pepper in a bowl and toss to combine.
2
Season to taste with lime juice and salt.
3
Refrigerate until ready to serve.
4
(This can be made in advance and stored in the refrigerator for up to 3 days).
5
For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
6
Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
7
Preheat the grill to medium.
8
Remove the shrimp from the coconut mixture.
9
Season with salt and pepper and place 5 shrimp on each skewer.
10
Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
11
To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
12
Garnish with cilantro and serve.

1104

kcal

Calories

Fat

133

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the pineapple salsa, 1 1/2 cups canned crushed pineapple or 1 1/2 cups fresh crushed pineapple, drained, 1 jalapeno pepper, seeded and finely chopped, 1 red bell pepper, seeded and diced, and more.

Yes, Grilled Coconut Shrimp With Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Coconut Shrimp With Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions