GRILLED COCONUT-LIME SHRIMP WITH PINEAPPLE
This Grilled Coconut-Lime Shrimp With Pineapple is a tropical delight, bringing together the creamy richness of coconut milk, the zesty brightness of lime and the caramelised sweetness of grilled pineapple. The shrimp absorbs the flavours beautifully, creating a juicy and tender bite with a slightly smoky char from the grill. This dish is perfect for summer BBQs, weeknight meals or as an elegant appetiser at a tropical-themed gathering. The recipe is simple, requiring minimal ingredients but delivering a mouth-watering combination of flavours. Serve it as an appetiser, pair it with rice for a complete meal or toss it into a fresh salad. Whether you’re looking for a quick grill option or a flavourful dish to impress guests, this recipe offers a perfect balance of citrus, creaminess and smoky sweetness.
RECIPE CATEGORY
Appetisers, Main Course, Side
SERVING SIZE
1
CUISINE
Caribbean, Hawaiian, Mexican, Asian Fusion
PREPARATION/TECHNIQUES
5 Ingredients or Less, Barbecue / Grill, Quick & Easy, Marinate
OCCASION/HOLIDAY
Summer, BBQ, Backyard Gathering, Pool Party, Date Night, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Low Cholesterol, Dairy-Free, Gluten-Free, Keto, Paleo, Whole30
DISH TYPE
Grilled Seafood, Skewers, Appetiser
INGREDIENTS
There are the following ingredients for Grilled Coconut-Lime Shrimp:
- 5 shrimp, peeled
- ¼ cup pineapple, diced
- ½ teaspoon lime juice
- ½ teaspoon coconut milk
FULL NUTRITIONAL INFORMATION
- Calories: 48 kcal
- Protein: 7g
- Carbohydrates: 4g
- Dietary Fibre:4g
- Sugars: 3g
- Fat:8g
- Sodium: 85mg
- Vitamin C: 22% of Daily Value
- Potassium: 105mg
PREPARATION
These steps are followed for the preparation of Grilled Coconut-Lime Shrimp:
- Prepare the shrimp: Pat the shrimp dry with a paper towel and place them in a small bowl.
- Marinate: Add lime juice and coconut milk, tossing to coat. Let it marinate for at least 10 minutes to enhance the flavours.
- Preheat the grill: Set the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the shrimp: Place the marinated shrimp directly on the grill. Cook for 2-3 minutes per side or until pink and opaque with a slight char.
- Grill the pineapple: Add diced pineapple to the grill, turning occasionally, until caramelised and slightly charred (about 2 minutes).
- Serve immediately: Plate the shrimp and pineapple together, drizzling with extra lime juice if desired.
PREP TIME
10 minutes
COOKING TIME
5 minutes
TIPS
- Use fresh or frozen shrimp: If using frozen, ensure they are fully thawed before marinating.
- Skewers for easy grilling: Thread shrimp onto skewers for easier flipping.
- Add more citrus: A zest of lime before serving enhances the brightness.
- Control sweetness: Adjust the pineapple quantity based on your preference for sweetness.
- Baste while grilling: Brush shrimp with extra coconut milk for a deeper coconut flavour.
VARIATIONS
- Spicy twist: Add a pinch of cayenne or red pepper flakes for heat.
- Creamy finish: Serve with a side of coconut yoghurt sauce for dipping.
- Tropical bowl: Serve over jasmine rice or cauliflower rice for a complete meal.
- Herb infusion: Garnish with fresh cilantro or mint for an extra fresh element.
PREPPING AND STORAGE
- Refrigeration: Store leftover shrimp and pineapple in an airtight container for up to 2 days.
- Freezing: This is not recommended, as the shrimp texture may change upon thawing.
- Make-ahead: Marinate the shrimp up to 24 hours in advance for extra flavour.