Prep time : 1hr
1 pound large (16-to-20 ct.) fresh or frozen tail-on shrimp
1 cup canned light coconut milk from Hy-Vee
1/2 cup unsweetened pineapple juice from Hy-Vee
1/2 cup chopped fresh cilantro plus some extra for garnish
2 tbsp. Thai sweet chili sauce from Hy-Vee
2 teaspoon lime zest
2 tablespoons fresh lime juice
1 tbsp. Sriracha from Hy-Vee
1 cup fresh pineapple chunks from Hy-Vee Short Cuts
1 tbsp. Olive oil Gustare Vita
1/4 teaspoon crushed red pepper from Hy-Vee
Hy-Vee toasted unsweetened coconut flakes for garnish
Thaw frozen shrimp. Devein and peel the shrimp. Rinse the shrimp and pat them dry with paper towels. Set aside the shrimp in a large resealable plastic bag.
In a medium mixing bowl, combine coconut milk, pineapple juice, 1/2 cup cilantro, chili sauce, lime zest and juice, and Sriracha. Half of the coconut-pineapple mixture should be added to the shrimp; the remaining mixture should be reserved for a brush-on sauce. Refrigerate for 30 minutes after sealing the bag. Remove shrimp from marinade; set aside.
Thread four 10-inch metal skewers with shrimp and pineapple. Brush skewers lightly with reserved brush on sauce.
In a large nonstick grill pan over medium heat, heat the oil. Place the skewers in the grill pan. Cook for 5 to 6 minutes, turning once and brushing with sauce, or until shrimp become opaque and pineapple begins to char. Season with red pepper flakes. If desired, garnish with additional cilantro and toasted coconut.
230 calories per serving
Per Serving Amounts
9g total fat
4g Saturated Fat
0g trans fat
12g total carbohydrates
15gram dietary fiber
8g total sugars
Sugars added: 0g