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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

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • 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.

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    • 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!

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    • on January 30, 2010

      The shrimp was great by itself. The salsa overpowered the delicate flavor of the shrimp and I would omit it if I were to make this again. I would probably just serve the shrimp with the marinade as a sauce with some rice. Also, I would suggest mincing the cilantro leaves and adding them to the salsa. I like cilantro leaves, but not stems. I also think that using chopped pineapple would be better than using crushed pineapple because crushed pineapple seemed to cover the entire dish like mush - that said, I also think there was simply too much pineapple in the salsa. It seems out-of-balance with the other ingredients. Essentially, I would make this again, but I would make only the (very tasty) shrimp and serve the (also very tasty) heated marinade as a sauce. I would not make the salsa again.

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    • on May 26, 2008

      This was wonderful, but I must admit that I used creme of coconut instead of light milk, which destroys the health factor, but added a sweet thick glaze that my family loves. It was delicious and attractive enough to served very "foodie" company. It was also very simple to prep in the morning (I like to pre-steam my rice, too) and took little time to put on the table at night. The perfect food for parties if the cook wants to hang out with everyone instead of stay in the kitchen!

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    • on December 19, 2007

      Made this for a Jimmy Buffett tailgate party. I don't particularly care for shrimp, but I tried these, and they were awesome! My friends all loved it, although we all neglected to try the salsa. We just had shrimp on skewers. Fantastic recipe

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    • on August 24, 2007

      My first attempt at grilling shrimp resulted in a big hit at our Caribbean-themed dinner party. I would definitely make it again.

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    • on March 22, 2007

      This was a great recipe. My DH and DD (2 1/2 YO) loved this DD ate 4 shrimp and rice. Made as is, only omited jalapeno and red pepper and used green chillies instead. YUMMO!

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    • on April 09, 2005

      fabulous recipe. i didn't have the full amount of light coconut milk so used water with coconut extract. the pineapple salsa was a wonderful complement. served this over coconut rice. everyone loved and the salsa will be great on fish or chicken. thanks for a great recipe.

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    • on July 25, 2003

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    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
    75%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 53.6 mg
    17%
    Sodium 215.8 mg
    8%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 2.0 g
    8%
    Sugars 11.9 g
    47%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    light coconut milk

    Detailed Nutrition Values About Nutrition Info
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