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    You are in: Home / Recipes / Grilled Coconut Shrimp with Pineapple Salsa Recipe
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    Grilled Coconut Shrimp with Pineapple Salsa

    Grilled Coconut Shrimp with Pineapple Salsa. Photo by MsSally

    1/1 Photo of Grilled Coconut Shrimp with Pineapple Salsa

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 8 mins

    8 hrs

    8 mins

    1Steve's Note:

    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)

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    Units: US | Metric

    For the pineapple salsa

    For the grilled shrimp


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

    Ratings & Reviews:

    • on August 07, 2010


      Great recipe!!!! Awesome and very easy to make. Next time I will make more of the sauce so I can put it over rice. Came out juicy and sweet, but not overly sweet. There is no way I am not making this again.

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    • on August 01, 2010

      LOVE this marinade. I used regular coconut milk and soy sauce. Made a second batch to serve over rice. Marinated tofu and shrimp for about 2 hours. The flavor didn't really come through with the shrimp so I recommend letting them soak overnight if you can.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010


      I thought this was a good basis for a recipe. I added chopped cilantro along with one deseeded tomato (instead of red bell pepper) to the salsa, also used a little less pineapple than asked for, this salsa was perfect. For the shrimp I omitted the soy sauce and just added some extra salt. This worked out great, will probably make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Grilled Coconut Shrimp with Pineapple Salsa

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.6
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 53.6 mg
    Sodium 215.8 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 2.0 g
    Sugars 11.9 g
    Protein 10.1 g

    The following items or measurements are not included:

    light coconut milk

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