Best Grilled Coconut And Pineapple Sweet Chili Shrimp Recipes

Grilled Pineapple and Shrimp image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 jumbo shrimp (16/20 size), peeled with tail-on (about 12 ounces)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground coriander
1 teaspoon olive oil
Kosher salt
1/2 pineapple, peeled, cored and sliced into 6 spears
2 tablespoons chili oil
1/4 cup coconut milk
1 teaspoon honey
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

Steps:

Heat a grill or large grill pan to medium-high heat.
Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

Grilled Coconut Shrimp with Pineapple Salsa image

Provided by Steve P.

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups canned crushed pineapple or 1 1/2 cups fresh crushed pineapple, drained
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt
1/2 cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
1 tablespoon freshly grated gingerroot
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
fresh ground black pepper
3 cups cooked rice
1/2 cup cilantro, sprigs
4 metal skewers or 4 bamboo skewers, soaked in water

Steps:

For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
Season to taste with lime juice and salt.
Refrigerate until ready to serve.
(This can be made in advance and stored in the refrigerator for up to 3 days).
For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium.
Remove the shrimp from the coconut mixture.
Season with salt and pepper and place 5 shrimp on each skewer.
Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
Garnish with cilantro and serve.