Prep time: 20 minutes
Cook time: 8 - 10 minutes
4 - 6 people
- ½ cup coconut milk
- 2 teaspoons garlic, crushed
- 4 teaspoons of your favorite hot sauce
- 2 teaspoons soy sauce
- ¼ cup orange juice, freshly squeezed
- ¼ cup lime juice, freshly squeezed
- 16 oz large shrimps, peeled and deveined
- 12 oz pineapple chunks
- canola oil
- cilantro and/or green onion, freshly chopped
- In a medium bowl or self-sealing bag, combine the coconut milk, hot sauce, garlic, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat.
- Cover or seal the bag and place in the refrigerator to marinate for 1 - 2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates.
- Meanwhile, prepare the pineapple by cutting it in to 1 inch chunks. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and keep the marinade for basting.
- Thread the shrimp onto a skewers, alternating with the pineapple. Lightly brush the grill with canola oil, then place the shrimp on the grill.
- Grill the shrimp for 3 - 4 minutes, brushing with the marinade, then turn and cook for an additional 3 - 4 minutes, brushing with the marinade until the shrimp are cooked through.
- Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
Signs to look out when cooking shrimp: Straight shrimp are undercooked, C-shaped shrimp are perfectly cooked and shrimp that twist into an O-shape are overcooked.
Don’t walk away! Pay close attention to the grill as shrimps cook quickly.
Don’t let the shrimp marinade overnight! The acidity in the fruit juices can break-down the delicate shrimp meat and make it mushy.