Grilled Shrimp Skewers With Coconut Rice is a favourite summertime meal in our house. It’s something that the kids get excited about! So that makes me excited to make it!
Grilled Shrimp Skewers with Coconut Rice
Print RecipeIngredients
- 2 pounds of shrimp
- 2 cups of fresh cubed pineapple
- 1 red pepper, cut into 2-inch pieces
- 1 red onion, cut into 2-inch pieces
- 1 cup of coconut milk
- 1 cup of water
- 1 teaspoon of garlic powder
- 2 tablespoons of butter
- 2 tablespoons of butter
- 2 cups of uncooked minute rice
- 1 bottle of Asian style dressing
- Salt and pepper
Instructions
- Make your veggie and fruit skewers first with 2 pepper, 2 onions, 2 pineapples, and 2 mushrooms. Set them aside and pour some dressing over the fruit and veggie skewers. Sprinkle lightly with salt and pepper.
- Spray your clean grill with cooking spray. Heat your grill.
- Put your clean, deveined shrimp on the remaining skewers sideways (put the skewer through the front and tail of the shrimp) for easy cooking. Pour the remaining dressing over the shrimp, sprinkle lightly with salt and pepper, and put them in the fridge.
- Place your fruit and veggie skewers on the grill.
- While they are cooking, heat the water and coconut milk. Add 2tbls of butter, salt, pepper and garlic powder to the liquid. When it starts to boil, add the rice, stir and cover.
- Turn your veggie skewers frequently until they have lots of beautiful grill marks. Take them off the grill and slide each skewer full of fruit and veggies into a beautiful large bowl.
- Put the shrimp on the grill and turn each minute until they are pink and ready to eat. Slide them off their skewers and into the large bowl with the veggies. Give them a toss and push them to one side. Pile the cooked rice on the other side of the bowl. It makes for a beautiful family-style presentation.
