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!


  • 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


  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.