This recipe comes from Robyn of GrillGirl.com. Check her out for more unique ways to utilize your grill!
- 1 1/2 cups rice
- 2 cans coconut milk
- 1 1/2 tbsp sugar
- 2 lbs shrimp (peeled and deveined)
- 2 red bell peppers
- 1 cored pineapple
- 1 large bunch green onion
- 1 lime
- 1 tbsp sea salt
- 1 tbsp sriracha
- 1 tbsp curry powder
- 1 tbsp grated ginger
- 1 cup shredded unsweetened coconut
Robyn’s Coconut Shrimp
This dish is exploding with flavor! Almost every ingredient touches the grill to bring smoke and char to the finished product. After grilling, we bring in a curry ginger sauce to really set it off. If you’re looking for an island inspired dish, or simply a way to spice up your shrimp game – look no further!
-Bring the Green Mountain Grill to 400 degrees.
-First combine the rice, coconut milk, sugar, salt, and water. Bring to a boil and let it simmer for approx. 20 minutes, or until all the liquid is absorbed.
-Once the grill is at 400 put on the pineapple, red peppers, and coconut. We made an aluminum platter help the coconut toast. The green onions should get some grill time too but we recommend bringing them in later, to avoid overcooking.
-A few minutes after the veggies hit the grill, lay the shrimp across the GMG grill mat and place it on the grill. Let the veggies cook until they’ve developed nice char marks, the shrimp should have a bright pink color when you pull them, and the shredded coconut should be a nice golden brown.
-Now for the sauce. Combine the coconut cream from the coconut milk with ginger, curry, sea salt, and sriracha.
-Toss the shrimp in the marinade, then coat them in the toasted coconuts.
-Chop the veggies into small pieces, and put the rice on a platter. Add the veggies onto the rice, then spread the shrimp across the top.
-Drizzle extra marinade on top to enhance the flavor, and serve with a grilled lime for presentation.
Contributed by >> Robyn at GrillGirl.com