Coconut Lime Shrimp Skewers with Pineapple

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt to taste
• 1/4 cup diced red bell pepper
• 1/2 pineapple, cut into chunks
• 8 bamboo skewers, soaked in water

Steps

1. 1 In a bowl, whisk together coconut milk, lime juice, olive oil, cumin, chili powder, and salt.
2. 2 Add shrimp and diced red bell pepper to the marinade; toss to coat and refrigerate for 15 minutes.
3. 3 Thread shrimp, red bell pepper, and pineapple chunks onto skewers.
4. 4 Preheat grill to medium-high heat.
5. 5 Grill skewers for 3-4 minutes per side, or until shrimp are pink and opaque.
6. 6 Serve immediately.

Equipment

• Grill
• Bamboo skewers

Variations

• Substitute shrimp with scallops for a luxurious twist.
• Add cilantro leaves to the marinade for extra freshness.

Substitutions

• If fresh pineapple isn't available, use canned pineapple chunks, drained.
• For a dairy-free option, use coconut cream instead of coconut milk.

Pairings

• Serve with a zesty lime dipping sauce.
• Pair with a chilled white wine or coconut water.

Nutrition

Tips

• Soak skewers in water for at least 30 minutes to prevent burning.
• For a smoky flavor, use a wood chip packet on your grill.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of jasmine rice and a fresh mango salsa.
• Pair with a tropical fruit salad for a refreshing meal.

FAQ