Olive Oil & Chile-Rubbed Shrimp Skewers w Pineapple & Spicy Coconut Crema
Recipe type: Main
Keep it healthy this Memorial Weekend and grilling season with our show-stopping shrimp & pineapple skewers. Allow the uncut half of pineapple to act as a serving platter for the skewers.
  • 24 medium shrimp, peeled and deveined
  • 1 pineapple, peeled and cut into ½ inch cubes
  • seasoned salt, as needed
  • 2 tablespoons scallions, thinly sliced *see glossary
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 jalapeno peppers, seeded and chopped
  • 1 can (13.5 oz) coconut milk
  • 1 package 6 inch bamboo skewers
  • 1 tablespoon kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  1. Arrange the pineapple chunks and shrimp on 8 inch skewers. Sprinkle with seasoned salt.
  2. Combine the scallions, garlic, ginger, peppers and coconut milk in a small pot. Bring the mixture to a simmer and reduce by half. Transfer to a blender and process until smooth. Keep warm while you cook the shrimp.
  3. Brush the shrimp skewers with olive oil- or our new favorite, Pompeian's Mediterranean blend oil which is olive oil, canola and grapeseed oil- and cook on a preheated grill or on sheet pan beneath the broiler, approximately 2 minutes per side.
  4. Serve warm with sauce on the side
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/spicy-shrimp-pineapple-skewers-on-the-couch/