Grilled Coconut Shrimp Skewers
Ingredients
Marinade
-
1¼
cup
coconut milk
-
¼
cup
pineapple juice
-
1
tablespoon
olive oil
-
1
teaspoon
fresh chopped garlic
-
1
tablespoon
ground ginger
-
1
teaspoon
red pepper flakes
-
dash
sea salt
-
generous dash
fresh ground black pepper
Shrimp and Additional Ingredients
-
1–1½
lbs
medium sized shrimp
-
¼
cup
unsalted butter
-
3
tablespoons
coconut milk
-
2
tablespoons
sweetened shredded coconut
-
1–2
tablespoons
coconut rum
-
1
whole
fresh pineapple
Instructions
- Mix the marinade ingredients and let the shrimp marinate in the refrigerator for 2-4 hours.
- Bring the butter to room temperature and mix with coconut milk, shredded coconut, and rum until well blended.
- Soak bamboo skewers in water for 30 minutes before using to prevent burning.
- Alternate shrimp and pineapple cubes on the skewers.
- Prepare the grill by spraying it with cooking spray or wiping with olive oil.
- Set the grill to medium-high heat (about 350°F) and grill the shrimp for 3-4 minutes on each side until done.
- Brush the skewers with the butter mixture while cooking.
- Ensure the shrimp are bright pink and avoid overcooking.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
300mg
Cholesterol
150mg
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