Sprinkle with red pepper. We only thread shrimp though and double the recipe. Remove the shrimp from the marinade, and reserve the marinade for grilling. Combine coconut milk, pineapple juice, 1/2 cup cilantro, chili sauce, lime zest and juice, and Sriracha in a medium bowl. Drain shrimp; discard marinade. Skewers: No soaking required! Thread shrimp and pineapple on the skewers alternating shrimp and pineapple. Rinse shrimp; pat dry with paper towels. There was an error submitting your subscription. *. All Rights Reserved. So if you don’t want to wait the 2-4 hours marinade time, or don’t have time to prep day of, make these in advance and freeze the shrimp right in the marinade. Add the shrimp and toss to coat. Add comma separated list of ingredients to include in recipe. Recently I started playing around with some shrimp marinade options, and this Pineapple Coconut Lime Shrimp Skewers recipe was a surprising hit! Tools used to make this Pineapple Coconut Lime Shrimp Skewers recipe. Absolutely delicious! Seal bag and refrigerate for 30 minutes. Thread the shrimp onto a skewers, alternating with the pineapple. Your email address will not be published. Find seasonal inspiration, test-kitchen approved recipes, and so much more. Peel and devein shrimp, and place in 1-gallon re-sealable plastic bag and set aside. 1 jalapeno pepper, seeded and coarsely chopped, or more to taste, 1 (16 ounce) package Market Pantry™ Frozen Raw Jumbo Shrimp, thawed, ½ fresh pineapple, cored and cut into 1-inch pieces, 1 green bell pepper, cut into 1-inch pieces. Recently I started playing around with some shrimp marinade options, and this Pineapple Coconut Lime Shrimp Skewers recipe was a surprising hit! One of my favorite summer cooking hacks is to pre-marinade stuff and freeze it so that I can just pull it out of the freezer in the morning, let it defrost all day, and grill it up at night. Add half of coconut-pineapple mixture to shrimp; reserve remaining mixture for brush-on sauce. Grill the shrimp for 3 … Marinate for 30 minutes. Brush shrimp with additional Teriyaki sauce while grilling. Because I think food should taste good, but not be too much work, I share my favorite "Eazy Peazy" meals, treats, drinks, and tips over on my blog. Watch your inbox for your free guide. Serve these skewers over brown rice to make it a meal. Thaw shrimp, if frozen. Place skewers in grill pan. I grew up in a family obsessed with shrimp, and we would have shrimp cooked in butter and honey on the regular. Zip Top Bag: My kitchen drawer is always stocked with zipper top plastic bags. Soak bamboo skewers in water while shrimp marinades. Place shrimp in a large resealable plastic bag; set aside. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Real Housemoms This information will not be used for any purpose other than enabling you to post a comment. Massage bag to coat shrimp. Pineapple Coconut Lime Shrimp Skewers are loaded with succulent and juicy shrimp, coated in a pineapple coconut lime marinade, and grilled to perfection. Pin it to your DINNER pin board! These metal skewers are my favorite to use for everything from dinner to s’mores! Seal bag and refrigerate for 30 minutes. this link is to an external site that may or may not meet accessibility guidelines. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Marinate at least 2 hours and up to 4 hours, and give it a little squish or turn to make sure the shrimp are evenly marinated. For the rice: Bring rice, coconut, and water to a boil in a pot. Drain shrimp; discard marinade. Keep warm until serving. My three passions in life are Family, Food, and Traveling the world. I spend my time developing recipes that my family and friends will love and then I share them with you! I actually cooked these on an indoor grill because it was raining and I couldn’t wait to try them. Thread onto skewers with fresh pineapple and veggies for flavors that perfectly complement. TIP: *Soak wooden skewers in water for 30 minutes before adding food to reduce charring. Add thawed shrimp; seal bag. Combining those flavors is just so special, and makes for an excellent marinade. Drain shrimp; discard marinade. Cook for 5 to 6 minutes or until shrimp turns opaque and pineapple begins to char, turning once and brushing with sauce. While shrimp is marinating prepare the Coconut Rice. Meanwhile, prepare the pineapple if needed. Heat grill. While shrimp is marinating prepare the Coconut Rice. We absolutely loved the island feel of the marinade with the coconut, pineapple… Information is not currently available for this nutrient. Marinate jumbo shrimp in a garlicky jalapeno-coconut mixture. These shrimp are amazing served with a summer fruit salad, a creamy cucumber salad, or you can go traditional and make Hush Puppies! Add large (16-to-20 ct.) tail-on shrimp, fresh or frozen, Add fresh cilantro, chopped. Refrigerate 1 to 2 hours to marinate. Cover and cook for 15-20 minutes or until rice is tender. Coconut shrimp gets a fresh spin here--on the grill. Thread onto skewers with fresh pineapple and veggies for flavors that … Brush grill lightly with vegetable oil, and preheat to 400 degrees or a medium/high heat. In a large glass bowl, whisk all marinade ingredients to combine. We absolutely loved the island feel of the marinade with the coconut, pineapple, and lime. Please try again. So no grill lines this time, but we have made them several times since because the flavors were so awesome, and I love them even more with a little bit of the added flavor you get from grilling over flames! Serve skewers over coconut rice and garnish with chopped cilantro if desired. Learn about fun deals, be amused by our silliness, and see what we're celebrating today. Peel and devein shrimp. Contributed By:Christy Denney | The Girl Who Ate Everything, 2020 Sweet Baby Ray's® | Legal & Compliance, Christy Denney | The Girl Who Ate Everything. Thread shrimp and pineapple on the skewers alternating shrimp and pineapple. Garnish with additional cilantro and toasted coconut, if desired. If using wooden skewers, soak in warm water while the shrimp marinates. Allrecipes is part of the Meredith Food Group. Cook for 2-3 minutes per side until shrimp turn pink. They’re great for storage, but I find myself using them for everything from deviled eggs to frosting too! Transfer to large food storage bag. Add half of coconut-pineapple mixture to shrimp; reserve remaining mixture for brush-on sauce. Preheat the grill to medium high heat. I love the varied sizes so I always have to right size bowl for all my mixing needs. I’m mom to two great boys and married to my best friend! Mix first 5 ingredients in food processor or blender. Preheat grill to medium-high heat. Lightly brush the grill with canola oil, then place the shrimp on the grill. Or use metal skewers. Process on high until pureed (mixture will not be smooth). Your daily values may be higher or lower depending on your calorie needs. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Oil the grill grate and grill shrimp and pineapple for 3-4 minutes per side or until shrimp is pink and not opaque. Pour marinade over shrimp and seal in the bag. Follow Real Housemoms on Pinterest. Thread shrimp and remaining ingredients on skewers. Reduce to a simmer. Toss to coat. Grill 5 to 7 minutes until shrimp are opaque and cooked through, turning once or twice. Shrimp is one of my favorite things to cook. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.