Piña Colada Shrimp
Cook time – 10 min
- Total time
- 30 minutes
- Preparation time
- 20 minutes
- Portions
- 4
These Piña Colada Shrimp Skewers are everything you want from summer grilling —
juicy shrimp and sweet pineapple charred over an open flame, glazed in a rich
coconut-lime-chili sauce that’s sticky, spicy, and just a little tropical. Finished with a
sprinkle of cilantro and tossed with some crunchy slaw, they’re fresh, bold, and
effortless, like a beach vacation on a stick.
Instructions:
1. Preheat Grill:
Heat grill to medium-high (about 400°F). Oil the grates lightly.
2. Make the Glaze/Dressing:
In a small mixing bowl whisk together coconut milk, honey, lime juice and zest,
chili garlic sauce, and soy sauce. Pour half of the mixture into a small
saucepan and place over medium heat. Reserve the other half to dress the
salad. Simmer gently, stirring occasionally, until slightly thickened and glossy,
5–7 minutes. Remove from heat. It will thicken more as it cools slightly.
3. Assemble Skewers:
In a bowl, toss shrimp and pineapple chunks with olive oil, a pinch of salt, and
black pepper.
Thread shrimp and pineapple onto skewers, alternating them. (If shrimp are
small, you can double them up.)
4. Assemble the salad:
In a large salad bowl add the shredded cabbage, cilantro, red bell pepper and
toasted cashews. Pour remaining dressing/glaze over the salad and toss to
combine.
5. Grill the Skewers:
Place skewers on the grill. Cook for about 2 minutes per side and then brush
generously with the coconut lime glaze on both sides.
Shrimp should be pink, opaque, and slightly charred at the edges.
Drizzle with extra glaze if desired.
6. Serve:
Use a fork to take the pineapple and shrimp off of the skewers. If you like, chop
up the pineapple even more and toss into the salad. Top the salad with the
shrimp and a sprinkle of toasted coconut.
Serve with lime wedges.
Ingredients
For the Skewers:
● 1 lb large shrimp, peeled and deveined (tails on or off)
● 2 cups fresh pineapple chunks (about 1-inch pieces)
● 1 tablespoon olive oil
● Kosher salt and black pepper
● 6–8 skewers (soak if wooden)
For the Coconut Lime Glaze/Dressing:
● 1 can coconut milk
● 1 1/2 tablespoons honey
● Zest and juice of one lime
● 2 teaspoons chili garlic sauce (like sambal oelek or sriracha), to taste
● 2 teaspoons soy sauce or tamari
For the Slaw:
● 4 cups shredded cabbage (green, red or a mixture)
● 1 cup chopped cilantro
● ½ cup toasted cashews
● 1 Red bell pepper, thinly sliced
● ¼ cup Toasted shredded coconut