GRILLED COCONUT AND PINEAPPLE SWEET CHILI SHRIMP #SHRIMP #DINNER
Barbecued shrimp in a tropical coconut and pineapple sweet bean stew sauce.
I have been seeing something many refer to as "slamming shrimp" or "blast shrimp" on pinterest which is basically flame broiled shrimp covered in a blend of sweet stew sauce and mayonnaise and it looked so great that I stuck it to attempt later. As I was considering making it I had a thought, why not swap out the mayonnaise for coconut cream which would be similarly as velvety as the mayo and add a tropical vibe to the shrimp! With the tropical subject going I couldn't avoid adding some pineapple to the blend, since they go so well together, and I did as such by making a pineapple sweet bean stew sauce. So the last formula wound up being flame broiled shrimp covered in a blend of coconut cream and pineapple sweet stew sauce and it is completely divine! Coconut and pineapple is an astounding flavor combo and it goes so well with flame broiled shrimp! Truly, I ate up a whole group and needed to make a subsequent one to photo!
INGREDIENTS
For the coconut and pineapple sweet chili sauce:
3 tablespoons coconut cream*
3 tablespoons pineapple sweet chili sauce**
1 teaspoon sriracha, or to taste
For the grilled shrimp:
1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces
INSTRUCTIONS
- For the coconut and pineapple sweet chili sauce:
- Mix everything.
For the grilled shrimp:
- Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
- Brush the sauce onto the shrimp and enjoy!
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.
**Use store bought sweet chili sauce and mix in pureed pineapple to taste.
For more detail: http://bit.ly/2YRHeRS
