Tropical Coconut and Pineapple Shrimp
| January 30, 2016 | Appetizers, Entrees, Seafood
Grilled Coconut and Pineapple Shrimp is an amazing flavor combination.
You’ve probably heard of “bang-bang shrimp” which is usually grilled shrimp covered in a mixture of sweet chili sauce and mayonnaise. Well, Kevin came up with another of his creative ideas and decided to use coconut cream instead of mayonnaise and add some pineapple too.
Enjoy this delicious dish at a tropical theme party or just because you have found another great way to prepare shrimp!
Grilled Coconut and Pineapple Sweet Chili Shrimp
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Ingredients
For the coconut and pineapple sweet chili sauce:
- 3 tablespoons coconut cream*
- 3 tablespoons pineapple sweet chili sauce**
- 1 teaspoon sriracha, or to taste
For the grilled shrimp:
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces
Directions
For the coconut and pineapple sweet chili sauce:
- Mix everything.
For the grilled shrimp:
- Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
- Brush the sauce onto the shrimp and enjoy!
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Nutrition Facts: Calories 188, Fat 4g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 340mg, Carbs 14g (Fiber 2g, Sugars 9g), Protein 23g
Nutrition by: Edamam
