Try this grilled coconut shrimp with pineapple salsa recipe to add some tropical flavor to your summer!

Ingredients
* 1 1/2 cup canned or fresh crushed pineapple, drained
* 1 jalapeño chili pepper, seeded and finely chopped
* 1 red bell pepper, seeded, diced
* 2 tbsp fresh lime juice
* salt to taste
* 1/2 cup lite coconut milk
* 2 tbsp fresh lime juice
* 1 tbsp low-sodium soy sauce

* 1 tbsp fresh grated ginger root
* 1 tbsp brown sugar
* 20 large shrimp, peeled, deveined
* freshly ground black pepper
* 3 cups cooked rice
* 1/2 cup cilantro sprigs
* 4 metal or bamboo (soaked in water) skewers

Directions
For the pineapple salsa:
Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days.

For the grilled shrimp:
Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 30 minutes or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.

Makes: 4 servings

Serving Size: 5 shrimp with 3/4 cup of rice and 1/2 cup of salsa

Nutrition Per Serving
Calories 329
Fat 3g
Protein 22 g
Sodium 406 mg
Carbohydrate 52 g
Fiber 3 g
Saturated Fat 1 g

Source: Commit to be Fit

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