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Grilled Pineapple Shrimp skewers with Coconut Dip
Grilled Pineapple Shrimp Skewers are sunshine on a stick! These seafood kabobs are slightly spicy, sweet, savory, and utterly delicious. Easy to make with a creamy, homemade coconut dip they are perfect for BBQs and summer parties.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
soak 10 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 186 kcal
For the coconut sauce: 1/2 cup coconut yogurt 1 tsp sriracha sauce or to taste 1 tsp lime juice For the grilled shrimp: 1 pound 20-25 or 16-20 shrimp, peeled and deveined 2 slices pineapple cut into 1/2 inch pieces 1 tbsp olive oil 1/2 tsp garlic salt 1/2 tbsp lime juice Optional: chopped curly parsley to garnish
To make the coconut sauce: Add the coconut yogurt, together with sriracha sauce and lime juice to a small bowl;
whisk well and refrigerate until ready to use.
To make the skewers: Soak the skewers in water for 10 to 20 minutes.
Alternately thread shrimps and pineapple slices onto the skewers.
To cook the shrimp skewers:
Brush the grill grate with some oil and preheat at high for 5 minutes.
Place the skewers over the grill and cook for about 2 minutes per side.
Once done, place on a serving plate and serve with the coconut sauce.
To save time, buy tail-on shrimp that are already peeled and deveined.
Use raw shrimp, pre-cooked shrimp will turn rubbery and tough when cooked again.
Refrigerate the coconut sauce until ready to use.
Before using them, soak the skewers in water for 10 to 20 mins to avoid burning. Or you can invest in some metal skewers.
Use a preheated grill.
You can use an outdoor grill, grill pan, or broiler to make these shrimp skewers.
You don't have to keep the tails on the shrimp, but it does make for a nice presentation!
Brush the grill with some oil before cooking the shrimp, this allows you to flip the shrimp without tearing.
Don't overcook the shrimp. Shrimp cook quickly, you only need 2-3 mins per side. You know they're done when the shrimps turn pink and opaque
Garnish the shrimp with parsley or try some basil.
Calories: 186 kcal | Carbohydrates: 8 g | Protein: 25 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 288 mg | Sodium: 1220 mg | Potassium: 208 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 40 IU | Vitamin C: 27 mg | Calcium: 226 mg | Iron: 3 mg