Coconut Shrimp And Pineapple Skewers Recipes

COCONUT PINEAPPLE SHRIMP SKEWERS

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.

PINEAPPLE SKEWERS WITH COCONUT AND MINT

Steps:

• Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside.
• In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside.
• In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids.
• Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight.
• Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

Steps:

• Place wooden skewers in a bowl of water to soak for at least 10 minutes.
• Puree the pineapple, garlic, chili sauce, and water in a food processor.
• Heat a pan over medium heat, and add the pureed sauce mixture.
• Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
• Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
• Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
• Skewer the pineapple and shrimp, then brush sauce on both sides.
• Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
• Sprinkle finished skewers with lime zest and serve with remaining sauce.
• Enjoy!

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

COCONUT SHRIMP KABOBS

Steps:

• Mix first 5 ingredients in food processor or blender. Process on high until pureed (mixture will not be smooth). Transfer to large food storage bag. Add thawed shrimp; seal bag. Massage bag to coat shrimp. Refrigerate 1 to 2 hours to marinate.
• Heat grill. Thread shrimp and remaining ingredients on skewers. Grill 5 to 7 minutes until shrimp are opaque and cooked through, turning once or twice.

COCONUT CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA

Steps:

• Peel,and devein shrimp, retaining tails; set aside.
• Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
• Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
• Arrange coconut shrimp on large lettuce leaves on individual serving plates.
• Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.