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"Today we're making one of my favorite shrimp recipes, coconut milk-marinated shrimp and pineapple skewers. You guys are gonna love this!" says chef Ronnie Woo. "The sweet, juicy pineapple contrasts with that creamy, dreamy coconut milk marinade and the succulent shrimp—it's the perfect combination."
The coconut milk has enough fat in it that you don't need to add any extra oil to grill the skewers. The marinade also includes fish sauce. Try it even if you don't think you like it. As Ronnie says, "It gives the dish a really delicious funk."
For more recipes from our grilling episode, check out Richard Blais' Creamy Grilled Corn Salad Served in Grilled Portobello Caps and Grilled Zucchini al Pastor with Garlic-Mint Yogurt Sauce, as well as these Baby Back Ribs with Sweet Tea Barbecue Sauce.
Ingredients
- ¾ cup unsweetened full-fat coconut milk
- ¼ cup finely chopped cilantro, plus more for garnish
- 1 tablespoon fish sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sugar
- 4 cloves garlic, finely minced
- 1 pound large shrimp (16/20), peeled and deveined
- ½ pineapple, cut into chunks
- Lime wedges, for serving
Yield
Serves: 2
Preparation
Marinate the shrimp. In a large bowl, whisk together the coconut milk, cilantro, fish sauce, soy sauce, sugar and garlic until the sugar has dissolved. Add the shrimp and mix until all the shrimp are thoroughly coated. Transfer to the fridge and marinate for at least 4 hours, or overnight.
Prepare the skewers. If using bamboo or wooden skewers, soak them in water for 10 to 15 minutes before assembling the skewers. Thread the shrimp and pineapple onto the skewers. Discard the marinade.
Grill the skewers. Heat a grill to medium-high heat. When the grill is hot, place the skewers on the grates and cook until the shrimp are opaque, about 2 to 3 minutes on each side. Transfer to a serving plate.
Sprinkle with chopped cilantro and serve with lime wedges.