Posted on October 27, 2020

Grilled Coconut And Lime Shrimp With Caribbean Rice

Your taste buds are going to beg for more of this! The flavors of lime, coconut, pineapple and mango infuse a delicious Caribbean flair to grilled shrimp you'll want to serve over and over--this is spectacular!

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Ingredients

  • 1 lb Shrimp peeled, deveined, and tails removed
  • 2 Limes zested and juiced
  • 1/2 cup Coconut milk
  • 1/4 cup Pineapple juice
  • 2 Tbsp Soy sauce
  • 1 Tbsp Brown sugar
  • 2 Tbsp Hot Sauce
  • 2 Tbsp Garlic, minced
  • 1 Tbsp olive oil
  • Cilantro for garnish
  • Caribbean Rice:
  • 1 1/3 cups Chicken broth
  • 14 oz Coconut milk
  • 1 tsp Salt
  • 2 cups Jasmine rice
  • 1 cup Mango, diced
  • 1/2 cup Pistachios, chopped roasted and salted

Preparation

  1. In a large glass bowl, whisk all marinade ingredients to combine. Add the shrimp and marinade the shrimp in the fridge for at least 4 hours and turn them a few times to make sure they are evenly marinated.
  2. Bring chicken broth, coconut milk and salt to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with mangoes and pistachios.
  3. Brush your Memphis Wood Fire Grill lightly with vegetable oil and set the temperature 500°F using fruitwood pellets.
  4. Thread shrimp onto skewers, piercing each shrimp near the head and tail. Cook for 2-3 minutes per side until shrimp turn pink. Serve on top of the Caribbean rice and garnish with chopped cilantro.