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My picture of our grilled coconut and pineapple sweet chili shrimp definitely does not do this dish the justice it deserves. A wonderful blend of sweet pineapple and coconut with just a hint of spiciness, these shrimp disappear in no time every time we make them. We’ve had them over rice, over polenta, and just as is. No matter what else we had with them, the shrimp and sauce are the star of the show.
Feel free to use tail-off shrimp. Or keep the tails on, whichever you prefer. And don’t hesitate to double the sauce. If you’re serving these grilled coconut and pineapple sweet chili shrimp over rice or polenta a little extra sauce for drizzling at the end is a good thing. The sauce is also great on the side, perfect for dipping the shrimp.
A grilling basket is almost a must-have when it comes to making dishes like this one. It makes cooking easier for starters. It makes clean up easier too.
If you do decide to make extra sauce for the shrimp, I recommend these little sauce dipping cups for serving. They’re the perfect for shrimp, nuggets, and wings.
Also try my easy grilled Cajun shrimp.
Grilled Coconut and Pineapple Sweet Chili Shrimp
Ingredients
For the sauce
- 3 tablespoons coconut cream see instructions
- 3 tablespoons sweet chili sauce usually found in the Asian section of your grocery store
- 1 slice pineapple
- 1 teaspoon sriracha or more, to taste
For the shrimp
- 1 pound shrimp large, peeled and deveined. I used 20-25 count.
- 2 slices pineapple cut into chunks
For the pineapple polenta (optional)
- 2 cups chicken broth
- ½ cup polenta
- kosher salt
- ground black pepper
- ¼ cup crushed pineapple
- 1 teaspoon dried rubbed sage
Instructions
For the sauce
- To get coconut cream, place a can of unsweetened coconut milk in the fridge overnight. Do not SHAKE!
- Open the can. The coconut cream is the solid that has floated to the top of the can. Scoop out 3 tablespoons but do not get any of the clear milk found below it in the can. You'll have leftover cream and milk for other uses (I made more of the sauce because it's fantastic on grilled fish and chicken too!).
- Place the coconut cream, chili sauce, pineapple and sriracha into a blender and pulse a few times, just enough to chop up the pineapple a bit and get everything combined.
For the shrimp
- Skewer the shrimp and pineapple pieces or place into a large grill basket. You can also grill them on a griddle.
- Cook shrimp 3 minutes then brush with about a third of the sauce.
- Flip and brush with half of the remaining sauce. Continue grilling until the shrimp is done, another 3-4 minutes.
- Brush shrimp with remaining sauce and serve over pineapple polenta, if desired.
For the pineapple polenta (optional)
- Bring broth to a boil in a medium saucepan over medium-high heat.
- Whisk in the polenta and cook until thick and creamy.
- Season with salt and pepper and add the sage and pineapple. Stir.
- Remove from heat and cover until ready to use.
Nutrition
Nutritional values are approximate.
