Coconut Pineapple Shrimp Skewers Recipes

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COCONUT SHRIMP AND PINEAPPLE SKEWERS



Coconut Shrimp and Pineapple Skewers image

Provided by Food Network

Categories     appetizer

Yield 36 servings

Number Of Ingredients 4

1 large fresh pineapple
2 Tbs. red curry paste
1/2-cup canned coconut milk
3 dozen large shrimp, peeled and deveined

Steps:

  • Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
  • In small bowl whisk together curry paste and coconut milk. Set aside.
  • Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

COCONUT PINEAPPLE SHRIMP SKEWERS



Coconut Pineapple Shrimp Skewers image

Grilled Pineapple Shrimp Kabobs with an easy citrus shrimp marinade. The best way to cook shrimp! Works for the oven, stovetop, and outdoor grill.

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 1h25m

Number Of Ingredients 9

1/2 cup light coconut milk*
4 teaspoons Tabasco Original Red Sauce (or hot sauce of choice)
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice (from about 2 large limes)
1 pound large shrimp (31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp))
3/4 pound pineapple chunks (1 inch-cut)
Canola oil (for grilling)
Freshly chopped cilantro and/or green onion (for serving)

Steps:

  • In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
  • Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
  • Lightly brush the grill with canola oil, then place the shrimp on the grill. 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. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

Nutrition Facts : ServingSize 1 (of 4), Calories 165 kcal, Carbohydrate 12 g, Protein 24 g, Fat 2 g, Sodium 597 mg, Fiber 1 g, Sugar 7 g

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