Pinterest struck gold again! I stumbled upon “banging shrimp,” grilled beauties dipped in sweet chili mayo. It looked heavenly, so I snagged it for later. But then, a light bulb moment: Swap the mayo for creamy coconut cream and tangy pineapple for a tropical twist!
So, instead of the classic sweet chili mayo, I whipped up a sunshine-y pineapple sweet chili sauce. Imagine grilled shrimp basking in this creamy, tropical blend. My word, it was divinely delicious! Coconut and pineapple are a match made in flavor heaven, and they clung to the shrimp like magic. In fact, I devoured one batch and had to grill another just for photos!
How to Make This Recipe
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
Instruction
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!
Recipe’s Notes
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.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Nutrition Facts
Calories 188, Fat 4g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 340mg, Carbs 14g (Fiber 2g, Sugars 9g), Protein 23g
