Best Grilled Drunken Pina Colada Shrimp Recipes

PINA COLADA SHRIMP

Pina Colada Shrimp image

This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist...If you plan to serve this with rice, try cooking the grains in coconut milk instead of water...I can see using my George Foreman grill or any outside grill to cook the shrimp...cooking time does not include marinating time...hope you enjoy!

Provided by teresas

Categories Healthy

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs shrimp (about 36 medium-large )
1 cup coconut milk, canned
6 tablespoons fresh lime juice (about 3 limes)
1 cup pineapple juice, canned
1/2 cup dark rum
2 tablespoons fresh cilantro, minced
1 garlic clove, minced
salt
black pepper
steamed rice (optional)

Steps:

Peel the shrimp and devein them under running water.
In a medium bowl, combine all the remaining ingredients except the rice.
Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
Prepare a fire in a charcoal grill.
When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
Serve with steamed rice, if you like.

PINA COLADA SHRIMP AND RICE

Pina Colada Shrimp and Rice image

Make and share this Pina Colada Shrimp and Rice recipe from Food.com.

Provided by jovigirl

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb large shrimp, cleaned, deveined
1 tablespoon olive oil
1 cup pineapple juice
1 (20 ounce) can pineapple chunks, drained
2 cups uncooked minute rice white rice
1 cup coconut milk
1/4 cup baker's flaked coconut, toasted
1 green onion, sliced

Steps:

Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Nutrition Facts : Calories 776, Fat 20.6, SaturatedFat 13.9, Cholesterol 172.8, Sodium 226.9, Carbohydrate 115.5, Fiber 5.8, Sugar 33.4, Protein 32.4

GRILLED DRUNKEN SHRIMP

Grilled Drunken Shrimp image

Make and share this Grilled Drunken Shrimp recipe from Food.com.

Provided by lazyme

Categories Healthy

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup soy sauce
1/8 cup olive oil
1 tablespoon Worcestershire sauce
12 ounces beer (non lite please!)
6 tablespoons vodka
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
2 tablespoons instant minced onion
1 teaspoon cinnamon
1/2 teaspoon liquid smoke (for gas grill)
1 lb shrimp, shell, deveined

Steps:

Combine all ingredients in bowl suitable for marinating.
Add shrimp.
Place in refrigerator for 3 hours.
Cover grill with foil so shrimp does not fall through.
Heat grill to high.
Place shrimp on foil and turn when first side turns pink, about 2 minutes.
Cook on flip side for about 2 minutes.
Serve hot with rice or can serve cold with cocktail sauce.

Nutrition Facts : Calories 507.9, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.8, Sodium 3387.9, Carbohydrate 18.5, Fiber 1.7, Sugar 3.4, Protein 36.3

GRILLED DRUNKEN SHRIMP TACOS

Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

Ingredients

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.