Grilled Coconut Shrimp with Pineapple Salsa

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)

• Total Time: 8 hrs 8 mins
• Prep Time: 8 hrs
• Cook Time: 8 mins

Ingredients:

Servings: 4

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

Directions:

1. For the pineapple salsa: Place the pineapple, jalapeño 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.

Reviews

[Chef #1130271]

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.

[Nikoma]

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.

[D Rusak]

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!