Coconut Marinated Shrimp with Pineapple Topping
Add a tropical twist on your favourite seafood – shrimp! Marinating the shrimp overnight gives this dish a tasty and one-of-a-kind taste that you will surely yearn for. Coated in coconut milk and topped with pineapple, it is an absolute crowd-pleasing dish. If you want to add this to your menu, read on for instructions.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 329 kcal
Ingredients
- 1/2 cup coconut milk
- 2 tablespoons lime juice divided
- 1 tablespoon low sodium soy sauce
- 1 tablespoon brown sugar substitute
- 20 large shrimp peeled and deveined
- 1/8 teaspoon black pepper
- 1 20 ounce can of crushed pineapple in its own juice, drained well
- 1 jalapeno pepper seeded and chopped very fine
- 1 small red bell pepper cored, seeded and diced
Instructions
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Place the coconut milk into a bowl. Put 1 tablespoon of soy sauce and lime juice. Mix.
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Put the brown sugar. Stir until the sugar dissolve. Put the shrimp and stir ensuring the shrimp is coated completely. Put the pepper and mix.
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Cover with plastic or lid and place in the fridge for about an hour. But if you prefer, you can marinate the shrimp overnight.
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Put the pineapple into a mixing bowl and add two kinds of peppers. Stir. Put a tablespoon of lime juice and mix. Cover and put it in a fridge until ready to cook.
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Take the shrimp from the marinated sauce. Put 5 shrimps on bamboo skewer. Continue until you have used all the shrimps.
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Switch on the grill to medium heat. Put the skewers on the grill and grill for about four minutes. Turn to one side.
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Grill for about three minutes or up until the shrimp is cooked well.
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Take the shrimp from skewers and put in a large platter.
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Add salsa and serve.
Recipe Notes
Nutrition Information
Calories: 329 Fat: 3 g Saturated fat: 1 g Carbohydrates: 52 g Sodium: 406 mg Fiber: 3 g Protein: 22 g
