- 1/2 cup light coconut milk
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- ¼ cup orange juice
- ¼ cup lime juice (about 2 limes)
- 1 pound large shrimp 31-40 count, peeled and deveined (fresh or frozen)
- ¾ pound pineapple chunks
- Canola oil
- Freshly chopped cilantro and/or green onion
- In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. Meanwhile, prepare the pineapple if needed.
- Preheat the grill to medium-high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto skewers, alternating with the pineapple.
- Brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion.
Nutrition Facts
Recipe makes 4 servings
- Calories 165
- Total Fat 2 g
- Total Carbohydrate 12 g
- Dietary Fiber 1 g
- Sugars 7 g
- Protein 24 g