Grilled Coconut Shrimp with Pineapple Salsa

garimac

This recipe serves: 4

For the pineapple salsa:
1 1/2 cup canned or fresh crushed pineapple, drained
1 jalapeño chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt to taste

For the grilled shrimp:
1/2 cup lite coconut milk
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon freshly grated ginger root
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 cups cooked rice
1/2 cup cilantro sprigs
4 metal or bamboo (soaked in water) skewers



For the pineapple salsa:
1. 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:
2. 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 30 minutes or overnight.

3. Preheat the grill to medium.

4. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer.

5. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.

6. 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.

Serving Size: 5 shrimp with 3/4 cup of rice and 1/2 cup of salsa


Number of Servings: 4
Per Serving
Calories 329 Carbohydrate 52 g
Fat 3 g Fiber 3 g
Protein 22 g Saturated Fat 1 g
Sodium 406 mg

garimac

This recipe serves: 4

For the pineapple salsa:
1 1/2 cup canned or fresh crushed pineapple, drained
1 jalapeño chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt to taste

For the grilled shrimp:
1/2 cup lite coconut milk
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon freshly grated ginger root
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 cups cooked rice
1/2 cup cilantro sprigs
4 metal or bamboo (soaked in water) skewers



For the pineapple salsa:
1. 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:
2. 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 30 minutes or overnight.

3. Preheat the grill to medium.

4. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer.

5. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.

6. 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.

Serving Size: 5 shrimp with 3/4 cup of rice and 1/2 cup of salsa


Number of Servings: 4
Per Serving
Calories 329 Carbohydrate 52 g
Fat 3 g Fiber 3 g
Protein 22 g Saturated Fat 1 g
Sodium 406 mg