Grilled Coconut Shrimp with Pineapple Salsa

Submitted by Steve P.

"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)"

 

• Ready In: 8hrs 8mins
• Ingredients: 15
• Serves: 4

ingredients

• For the pineapple salsa

• 354.88 ml canned crushed pineapple or 354.88 ml fresh crushed pineapple, drained
• 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, seeded and diced
• 29.58 ml fresh lime juice
• salt

• For the grilled shrimp

• 118.29 ml light coconut milk
• 29.58 ml fresh lime juice
• 14.79 ml low sodium soy sauce
• 14.79 ml freshly grated gingerroot
• 14.79 ml brown sugar
• 20 large shrimp, peeled and deveined
• fresh ground black pepper
• 709.77 ml cooked rice
• 118.29 ml 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

[coronajf]

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!

 

[Paris D]

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.

 

[little gigglys mom]

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!