Grilled Shrimp Skewers with Coconut Rice
These grilled shrimp skewers are marinated in Asian dressing, charred alongside pineapple and vegetables, then served over fragrant coconut rice. It's a colourful, flavour-packed dinner that comes together in just 35 minutes — ideal for weeknight grilling.
Ingredients
- 2 pounds shrimp large (26–30 count), peeled and deveined, tails on
- 2 cups pineapple cubed, fresh, cut into 2-inch pieces
- 1 medium red bell pepper cut into 2-inch pieces
- 1 medium red onion cut into 2-inch pieces
- 1 cup coconut milk full-fat
- 1 cup water
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 2 cups rice long-grain white rice (such as jasmine), uncooked, rinsed
- ¾ cups Asian dressing sesame ginger or teriyaki glaze, divided
- 1 pinch salt to taste
- 1 pinch pepper freshly ground, to taste
- 8 ounces mushrooms halved
- 1 spray cooking spray or as needed; for grill grates
Instructions
- Make your veggie and fruit skewers first by threading the veggie and fruit skewers, alternating 2 pieces each of red bell pepper, red onion, pineapple, and mushroom per skewer. Set them on a baking sheet and brush generously with about half of the Asian dressing. Season lightly with salt and pepper.
- Preheat your grill to medium-high heat (400-450°F / 200-230°C). Once hot, oil the grates by dipping a folded paper towel in vegetable oil and rubbing it across the grates with long tongs.
- Put your clean, deveined shrimp on the remaining skewers by piercing each shrimp through both the head and tail ends so they lie flat. Brush with the remaining Asian dressing and season lightly with salt and pepper. Refrigerate while the veggie skewers grill, at least 10 minutes and up to 30 minutes.
- 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 grill for 2-3 minutes per side, turning once, until the shrimp are pink, opaque, and lightly charred. The internal temperature should reach 145°F / 63°C. 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.
Nutrition
Serving: 1servingCalories: 975kcalCarbohydrates: 97gProtein: 58gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 380mgSodium: 815mgPotassium: 1287mgFiber: 5gSugar: 16gVitamin A: 1172IUVitamin C: 81mgCalcium: 215mgIron: 5mg
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