Coconut Shrimp and Pineapple Skewers
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- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 27
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 40 mg
- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 27
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 40 mg
Ingredients
Directions
Special equipment:
36 wooden skewers- Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
- In small bowl whisk together curry paste and coconut milk. Set aside.
- Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.
Cook’s Note
Before starting any skewer recipe, submerge skewers in water and let them soak for at least a half hour. This will prevent them from burning when you put them on the grill.
