Loved it! Great summer meal - served with couscous - rice would work too. Made some skewers with tofu marinated in same sauce for a vegetarian guest and they turned out great too. Will definitely make again.
Shrimp Skewers with Coconut, Jalapeño, and Cilantro Dipping Sauce
The bright, tropical flavors of these skewers make them a welcome addition to a holiday party. Purchase the best fresh shrimp you can find, and ask the fishmonger to peel and devein them for you. You also could serve two skewers on a bed of rice as a light supper.
More From Cooking Light
- Calories: 49
- Calories from fat: 35%
- Fat: 1.9g
- Saturated fat: 0.5g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 3.2g
- Carbohydrate: 5.4g
- Fiber: 0.6g
- Cholesterol: 21mg
- Iron: 0.5mg
- Sodium: 141mg
- Calcium: 14mg
- Dipping sauce:
- 3 tablespoons light coconut milk
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 cup chopped seeded jalapeño pepper (about 2)
- 1/4 teaspoon salt
- 2 tablespoons fresh pineapple juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon grated lime rind
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 20 jumbo shrimp, peeled and deveined (about 1/2 pound)
- 20 (1-inch) cubes fresh pineapple (about 1/2 pound)
- Cooking spray
- 1. To prepare dipping sauce, combine first 4 ingredients in a blender; process until smooth. Stir in 1/4 teaspoon salt; cover and chill 30 minutes.
- 2. To prepare skewers, combine pineapple juice, olive oil, rind, garlic, 1/4 teaspoon salt, and 1/8 teaspoon red pepper in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
- 3. Thread 2 shrimp and 2 pineapple cubes alternately onto each of 10 (6-inch) skewers. Brush skewers with pineapple juice mixture. Heat a heavy grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; cook 4 minutes on each side or until shrimp are done. Serve with dipping sauce.
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