Grilled Coconut Shrimp Skewers

These skewers will take you on a trip to the tropics!

These skewers will take you on a trip to the tropics!

Nothing says the tropics like coconut and pineapple and that is what is in this scrumptious recipe. Utilizing fresh pineapple, coconut milk and coconut rum, this recipe will easily transport you to a Caribbean Island, no matter where you live. This recipe is healthy and light and would also make a great appetizer served by itself. I served it with Grilled Corn with lime compound butter and grilled romaine and texas toast for a full “meal on the grill”. Cheers to transplanting yourself to the tropics, no matter where you live!

Marinade ingredients:

  • 1 1/4 cup coconut milk (reserve 3 tablespoons for sauce)
  • 1/4 c. 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

 

Additional Ingredients

  • 1- 1 1/2 lbs medium sized shrimp, de-veined with shells removed
  • 1/4 cup unsalted butter
  • 3 tablespoons coconut milk
  • 2 tablespoons sweetened shredded coconut
  • 1-2 tablespoons coconut rum
  • One fresh pineapple, chopped into cubes

Directions:

Mix marinade ingredients and let shrimp marinate in the refrigerator for 2-4 hours before cooking. Next, bring butter to room temperature and mix with coconut milk, shredded coconut and rum and blend together well.

If using bamboo skewers, make sure to soak them in water 30 minutes before-hand so they do not burn when put on the grill. Put shrimp and pineapple on the skewers, alternating shrimp and pineapple pieces.

Before turning the grill on, spray with cooking spray or wipe with olive oil so the shrimp do not stick to the grates. Set grill to medium hight heat, about 350 degrees. Grill shrimp about 3-4 minutes on each side, or until done. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature. Brush skewers with butter mixture on both sides as they cook. Shrimp are done when they turn bright pink so be careful not to overcook!

Great accompanied by a nice fruity white wine such as a crisp sauv blanc or pinot grigio.

** Original recipe idea came from Beth Brawn, creator of www.free-shrimp-recipes.com and has been modified with additional ingredients.

Grilled Coconut Shrimp Skewers with Grilled Corn with Lime Compound butter and Texas Toast.

Grilled Coconut Shrimp Skewers with Grilled Corn with Lime Compound butter and Texas Toast.


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7 Responses to Grilled Coconut Shrimp Skewers

  1. sandrine May 10, 2010 at 4:09 pm #

    I love skewers! I learnt here in the US how to soak them in water before hand. BTW do you have any preferences (bamboo skewers vs metal ones)?

    I usually alternate meat/green peppers/pineapple and mushrooms and onions on mine but I can’t eat shellfish so I would use anything else and they still taste great.

  2. Your Cousin! May 19, 2010 at 8:34 am #

    Please make this for your next Grillgrrrl Women’s Grilling Clinic!!!!!

  3. Robyn May 19, 2010 at 8:47 am #

    You got it! This recipe is a hit- I’ve made it a few times and it is always loved by everyone. I’m sure Andrew would like them :)

  4. Lahori June 3, 2010 at 12:06 pm #

    Outstanding taste – for anyone who loves ginger, this taste is devine

  5. Kevin February 27, 2011 at 11:19 am #

    Thanks for helping me add yet another recipe to my Seafood friendly collection! This looks flippin’ awesome!

  6. Angela July 11, 2011 at 10:50 am #

    This recipe was GREAT! I don’t like spicy foods, so I only put 1 tsp of ginger in, and instead of the red pepper flakes, I put a dash of powdered Cayenne Red Pepper. This gave it (for me) just the right amount of spice yet it still had good flavor.

  7. Thomas December 19, 2012 at 10:19 pm #

    What a sweet recipe. I took a picture on my phone and posted it to my twitter page. Found a great phone number look-up http://www.ifindnumbers.com Everyone loved the picture

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