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Grilled Coconut and Pineapple Sweet Chili Shrimp

[heart_this] · Jun 8, 2015 · 28 Comments

Grilled Coconut and Pineapple Sweet Chili Shrimp

Grilled shrimp in a tropical coconut and pineapple sweet chili sauce.

I have been seeing something called “banging shrimp” or “bang-bang shrimp” on pinterest which is essentially grilled shrimp coated in a mixture of sweet chili sauce and mayonnaise and it looked so good that I pinned it to try later. As I was thinking about making it I had an idea, why not swap out the mayonnaise for coconut cream which would be just as creamy as the mayo and add a tropical vibe to the shrimp! With the tropical theme going I could not resist adding some pineapple to the mix, since they go so well together, and I did so by making a pineapple sweet chili sauce. So the final recipe ended up being grilled shrimp coated in a mixture of coconut cream and pineapple sweet chili sauce and it is absolutely divine! Coconut and pineapple is an amazing flavour combo and it goes so well with grilled shrimp! Seriously, I gobbled up an entire batch and had to make a second one to photograph!

Grilled Coconut and Pineapple Sweet Chili Shrimp
Grilled Coconut and Pineapple Sweet Chili Shrimp
Grilled Coconut and Pineapple Sweet Chili Shrimp
Irresistible grilled meat on a stick!

Grilled Coconut and Pineapple Sweet Chili Shrimp
Grilled Coconut and Pineapple Sweet Chili Shrimp
Grilled Coconut and Pineapple Sweet Chili Shrimp

Grilled Coconut and Pineapple Sweet Chili Shrimp

Grilled Coconut and Pineapple Sweet Chili Shrimp

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Grilled shrimp in a tropical coconut and pineapple sweet chili sauce.

ingredients
    For the coconut and pineapple sweet chili sauce:
  • 3 tablespoons coconut cream*
  • 3 tablespoons pineapple sweet chili sauce**
  • 1 teaspoon sriracha, or to taste
  • For the grilled shrimp:
  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 2 slices pineapple, cut into 1/2 inch pieces
directions
    For the coconut and pineapple sweet chili sauce:
  1. Mix everything.
  2. For the grilled shrimp:
  3. Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
  4. Brush the sauce onto the shrimp and enjoy!
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Nutrition Facts: Calories 188, Fat 4g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 340mg, Carbs 14g (Fiber 2g, Sugars 9g), Protein 23g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Food, Gluten-free, Grill, Main Course, Recipe, Seafood, Shrimp, Thai

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Reader Interactions

Comments

  1. Julie @ Table for Two says

    June 8, 2015 at 2:23 pm

    Grilled coconut and pineapple?! You're killing me here! This looks amazing and so full of my favorite flavors!

    Reply
  2. hannah frankel says

    June 8, 2015 at 3:17 pm

    This looks incredible!! I am a huge shrimp fan, especially in the summer, and I'm always looking for new ways to serve it. Adding this recipe to my list! XX

    http://hannahhappily.blogspot.com

    Reply
  3. Heather Christo says

    June 8, 2015 at 5:19 pm

    this is gorgeous! love the pineapple!

    Reply
  4. Gaby says

    June 8, 2015 at 8:54 pm

    The pineapple and shrimp together looks amazing…and beautiful!!

    Reply
  5. Maria says

    June 8, 2015 at 9:40 pm

    The sweet and Spicy combo sounds great and my boys will enjoy the shrimp!

    Reply
  6. Savita @ChefDeHome says

    June 8, 2015 at 11:42 pm

    Kevin, swapping mayo with coconut cream is a very smart idea…. specially for person like me who can't eat mayo 🙂 and this shrimp looks absolutely delicious! *major drool*

    Reply
  7. marla {Family Fresh Cooking} says

    June 9, 2015 at 5:41 pm

    Love the sweetness in this sauce!

    Reply
  8. Anonymous says

    June 9, 2015 at 7:00 pm

    what is the green garnish sprinkled on the skewer???

    Reply
  9. kevin says

    June 9, 2015 at 9:34 pm

    Anonymous: The green garnish is lime zest.

    Reply
  10. Lexy says

    June 14, 2015 at 1:51 pm

    This is an absolute must try recipe. Problem is I don't like coconut and saw where you switched mayo for the coconut cream. How much mayo would this recipe be to switch it back to mayo based? Thank you for all your recipe ideas. You are fantastic.

    Reply
  11. kevin says

    June 14, 2015 at 1:55 pm

    Lexy: Use the same amount, 3 tablespoons of mayo instead of the coconut cream. Enjoy!

    Reply
  12. Beauty Follower says

    June 15, 2015 at 5:54 pm

    Yummy! Perfect summer meal 🙂

    http://beautyfollower.blogspot.gr

    Reply
  13. Anonymous says

    January 24, 2016 at 7:00 am

    Confused about how much pineapple to puree with sweet chili sauce…?
    This sounds great. Can't wait to try 🙂

    Reply
  14. . says

    May 17, 2016 at 11:03 pm

    This was AMAZING. One of the best meals I've made in awhile. I used fresh pineapple which was great on the grill. Thanks so much for the recipe. We'll be making it again next week.

    Reply
  15. Anonymous says

    May 22, 2016 at 4:47 pm

    Too sweet for my taste buds. any suggestions?

    Reply
  16. Annie says

    June 4, 2016 at 6:33 pm

    Ok this recipe looks absolutely TO DIE FOR. Except not all of the family are shrimp eaters. Do you think if I substituted chicken instead of shrimp on some of the skewers it would still taste good???

    Reply
  17. jane says

    July 19, 2016 at 1:33 am

    great photos you might wanna
    let people know to soak the skewers

    Reply
  18. Anonymous says

    July 27, 2016 at 3:09 pm

    Not sure which is killing me harder, this mouthwatering recipe, or the 32 ads my ad blocker has had to block.

    Reply
  19. Anonymous says

    August 16, 2016 at 1:37 am

    I made this and served it atop a trioolor quinoa accompanied by a peach avocado salsa and sprinkled toasted coconut on top of it all and drizzled with extra sauce and dabs of siracha. Delicious!

    Reply
  20. Dahling2 says

    August 29, 2016 at 2:06 am

    Made these for a shower I was hosting. Glad I did a test run. I am usually a big fan of Closet Cooking but this recipe…not so much! Sorry!

    Reply
  21. Caron's Beach House says

    June 13, 2017 at 5:38 pm

    Oh yum. Definitely going to try this!

    Reply
  22. Janelle Graf says

    July 2, 2017 at 5:31 pm

    I made this but, I made the sauce with 1cup of coconut cream 1 cup of sweet chili pineapple sauce then reserved half cup aside. Used the rest and marinated shrimp, scallops and pineapple chunks overnight. Skewered them up the next afternoon and grilled brushing with remaining sauce while grilling. Delicious!

    Reply
  23. Dang Thai says

    November 26, 2019 at 12:37 am

    Woooow…..So easy to do…I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya !

    Reply
  24. HOKI368 says

    May 1, 2021 at 12:25 am

    yummy recipes

    Reply
  25. Virginia Watson says

    January 1, 2022 at 6:36 am

    Twenty two “reviews”–four people actually made the recipe. So for “you’re killing me” and “major drool” and “TO DIE FOR”—make the recipe and then review. No one cares what you think the recipe looks like. So tiresome.

    Reply
  26. Karen says

    July 17, 2022 at 1:04 am

    How much puree pineapple do I add to the store-bought chili sauce? And how much sauce???

    Reply
    • kevin says

      July 18, 2022 at 9:12 am

      For this recipe I would simply mix 1 tablespoon of pineapple puree into 2 tablespoons of sweet chili sauce, giving you the 3 tablespoons used in the recipe. Enjoy!

      Reply

Trackbacks

  1. 6 Delicious Recipes You Need To Try This Long Weekend says:
    August 1, 2019 at 4:24 pm

    […] Shrimp with a tropical twist? Sign us up! If you love coconut, pineapple, and sweet chili sauce, you’ll love this recipe! Find the recipe from Closet Cooking here. […]

    Reply

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