Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag; set aside.
We love this recipe so much, it's more than just an appetizer. Serve these skewers over brown rice to make it a meal.
Servings and Ingredients
|1 lbs.||large (16-to-20 ct.) tail-on shrimp, fresh or frozen|
|1 c.||Hy-Vee canned light coconut milk|
|½ c.||Hy-Vee unsweetened pineapple juice|
|½ c.||fresh cilantro, chopped. plus additional for garnish|
|2 tbsp.||Hy-Vee Thai sweet chili sauce|
|2 tsp.||lime zest|
|2 tbsp.||fresh lime juice|
|1 tbsp.||Hy-Vee Sriracha|
|1 c.||Hy-Vee Short Cuts fresh pineapple chunks|
|1 tbsp.||Gustare Vita olive oil|
|¼ tsp.||Hy-Vee crushed red pepper|
|Hy-Vee unsweetened coconut flakes, toasted, for garnish|
Things To Grab
- Paper towels
- Resealable plastic bag
- Medium bowl
- 10-inch metal skewers
- Silicone pastry brush
- Nonstick grill pan
Combine coconut milk, pineapple juice, 1/2 cup cilantro, chili sauce, lime zest and juice, and Sriracha in a medium bowl. Add half of coconut-pineapple mixture to shrimp; reserve remaining mixture for brush-on sauce. Seal bag and refrigerate for 30 minutes. Drain shrimp; discard marinade.
Thread shrimp and pineapple onto four 10-inch metal skewers. Lightly brush reserved brush-on sauce on skewers.
Heat oil in a large nonstick grill pan over medium heat. Place skewers in grill pan. Cook for 5 to 6 minutes or until shrimp turns opaque and pineapple begins to char, turning once and brushing with sauce. Sprinkle with red pepper. Garnish with additional cilantro and toasted coconut, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 160mg
- Sodium: 240mg
- Total Carbohydrates: 12g
- Protein: 24g