Pineapple Sweet Chili and Coconut Grilled Shrimp – Sizzling Summer Series
The beach life is iconic of summertime and vacationing. From perfect waves to perfect sun, relaxing on a Caribbean beach under a cabana is a glimpse of heaven for most. Bring the taste of that Caribbean beach to your backyard with the next dish in the Sizzling Summer Series – Pineapple Sweet Chili and Coconut Grilled Shrimp. Combining the flavors of coconut, pineapple, and succulent shrimp, turn your weekend get together into an island-inspired luau.
When it comes to seafood, quality and freshness is paramount, and finding the best source in your area will yield the best results. Grilled shrimp is incredibly simple and fast to execute taking only 2-3 minutes per side over medium-high heat, so be careful to not overcook. Grilling fresh pineapple wedges between each shrimp provides aromatics and sweetness, deepening the flavor contour. The sauce is a combination of pineapple sweet chili sauce with the coconut cream that has separated from coconut milk. (See not below.) Using the cream instead of the thinner milk thickens the sauce like traditional mayonnaise, but with better taste and without the fat. When finished, these shrimp are amazing and highly addictive requiring double and triple batches. So light the backyard with tiki torches, grab a refreshing drink, and get ready for the beach life with the Sizzling Summer Series.
Pineapple Sweet Chili and Coconut Grilled Shrimp Ingredients
- 3 tablespoons coconut cream*
- 3 tablespoons pineapple sweet chili sauce
- 1 teaspoon sriracha, or to taste
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Pineapple Sweet Chili and Coconut Grilled Shrimp Directions
- Soak wood skewers for 30 minutes.
- Sauce: Mix coconut cream, pineapple sweet chili sauce, and sriracha.
- Skewer the shrimp and pineapple.
- Grill over medium-high heat until cooked, about 2-3 minutes per side.
- Brush the sauce onto the shrimp and enjoy
Taken from: ClosetCooking.com
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