Grilled Coconut Shrimp with Pineapple Salsa
Elevate your grilling game with this vibrant recipe for Grilled Coconut Shrimp with Pineapple Salsa, a tropical-inspired dish bursting with bold flavors and textures. Succulent shrimp are marinated in a luscious blend of coconut milk, soy sauce, lime juice, garlic, and ginger, then grilled to perfection with a coating of shredded coconut for a crisp, nutty finish. Paired with a zesty pineapple salsa featuring juicy pineapple, crunchy red bell pepper, spicy jalapeño, and fresh cilantro, this dish offers the perfect balance of sweet, savory, and tangy. Ready in just 30 minutes, this easy-to-make recipe is ideal for summer cookouts, weeknight dinners, or a flavorful appetizer. Serve these grilled shrimp skewers with the vibrant salsa on the side for a refreshing tropical twist that will transport your taste buds straight to the beach.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 cup Coconut milk
- 2 tbsp Soy sauce
- 2 tbsp Fresh lime juice
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Honey
- 1 cup Shredded unsweetened coconut
- 1 cup Pineapple, small diced
- 1 Red bell pepper, small diced
- 0.5 Red onion, finely chopped
- 2 tbsp Fresh cilantro, chopped
- 1 Jalapeño, finely chopped
- 1 tbsp Fresh lime juice (for salsa)
- 1 tsp Salt
- 1 tbsp Olive oil
- 10 Skewers (if using wooden, soak in water for 30 minutes)
Instructions
In a large mixing bowl, whisk together the coconut milk, soy sauce, lime juice, minced garlic, grated ginger, and honey to create a marinade.
Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15 minutes to marinate.
In the meantime, prepare the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, chopped cilantro, jalapeño, lime juice, and a pinch of salt in a medium bowl. Mix well and set aside.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the shrimp from the marinade and thread onto skewers. If desired, sprinkle shredded coconut on both sides of the shrimp for added texture and flavor.
Place the shrimp skewers on the grill and cook for 3-4 minutes per side, or until the shrimp is pink and opaque.
Remove the shrimp skewers from the grill and serve hot alongside the pineapple salsa as a refreshing topping or side dish.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 71.7 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
