Grilled Coconut Chili Shrimp with Pineapple - Football Foodie
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Serves: 4-6, snack 3-4 meal
  • 1½ to 2 pounds shrimp, peeled and deveined with the tails left on
  • 3 to 4 cups chopped pineapple, preferably fresh (one medium pineapple should suffice)
  • 2 14 ounce cans light coconut milk
  • 2 tablespoons fresh ginger
  • 3-4 cloves of garlic
  • 3-4 good sized limes, for both lime juice and lime zest
  • ½ cup shredded coconut, sweetened or unsweetened depending on taste and whatever else you use coconut in
  • 1 teaspoon crushed red chili pepper
  • 1 teaspoon salt (optional)
  1. In a large bowl, mix together one 14 ounce can of light coconut milk, the juice and zest of one lime, 2 gloves of minced garlic and one tablespoon or so of fresh minced ginger.
  2. Marinate the shrimp in the coconut-lime mix for at least an hour in the refrigerator. Can be left to marinate as long as overnight to 24 hours before grilling.
  3. In another glass bowl, make the same coconut, whole lime, ginger and garlic marinade. Use half of the marinade on the chopped pineapple and put the other half into a pan.
  4. Over medium-low heat, reduce the marinade down by more than half until thickened and set aside to cool.
  5. Just before you grill the pineapple and the shrimp, lightly toast the shredded coconut and crushed red chili pepper in a dry pan over medium heat and set aside. Mix in a small amount of salt if desired.
  6. Over a medium grill or grill pan, grill the pineapple on two sides until cooked through and has slight caramelized grill marks. Remove from heat and put on a serving platter.
  7. Drain the shrimp from the marinade and grill until no longer pink and starting to curl, just about 2-3 minutes on each side.
  8. Toss the cooked shrimp in the coconut-chili mix to coat.
  9. Serve with the coconut-lime dipping sauce.
Prep time includes marinating. Can be prepped 24 hours in advance.
Recipe by sarah sprague at