July 03, 2016
Dinner, Main Dish, Sauce,
Shellfish, Shrimp, Fruit, Coconut, Vegetables, Appetizers, Asian, Carribbean, Hawaiian, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Canned Fruit, Marinades & Brines, Spring more
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"Delicious and really simple to prepare. Now, make sure to reserve some of the marinade to use as a dip; or, to drizzle over the warm shrimp or scallops. On the side; I like to serve skewers of grilled vegetables or fruit. Pineapple or mango, red or green bell pepper, and onions are my favorite. However, zucchini and tomato are also really nice. And, add a little rice tossed with macadamia nuts and cilantro to make it a complete meal. This marinade works just as well with any fresh fish too. Grilled swordfish and mahi mahi are both amazing. Prep time does not include time for the seafood to marinate."
Marinade ... Add the coconut milk, orange and pineapple juice, lime zest and juice, garlic, shallot, ginger, soy, vinegar; and red pepper flakes to a bowl or large ziploc bag. Close the bag and shake; or, whisk in the bowl.
Now, I like to reserve 1/2 cup of the marinade to use as a dip; or, to drizzle over the warm grilled shrimp (or scallops). So, make sure to set that to the side before adding the shrimp (or scallops).
Shrimp (or scallops) ... Add the shrimp or scallops to the marinade; and, make sure the seafood is completely coated. The shrimp you can marinade up to 2 hours; but, no longer. Scallops, I tend to go no longer than 1 hour. The citrus can actually start to 'cook' the seafood.
Grill ... First, if using wood skewers; make sure to soak them in water, to prevent them from burning (about 10 minutes). Remove the shrimp (or scallops) from the refrigerator; and, discard the marinade. Let it rest on the counter for a good 15-20 minutes. You never want to cook with cold seafood. Once they have warmed up ... pat dry, using a paper towel; and, season with salt and pepper on both sides.
You can use an outside grill or inside grill pan, your choice. I prefer an outside grill if possible. Bring to medium high to high heat, well oiled; and, add the skewers. Both shrimp and scallops only take 2-3 minutes per side. Shrimp should start to become pink, and lightly charred on one side; flip, and finish cooking. Once the shrimp are pink on both sides; and, begin to curl - they are done. Scallops, they cook equally as quick. Once they char on the first side; flip and cook just another minute or 2. Once they are firm and opaque; they are done. You do NOT want to over cook scallops.
Once the skewers are done; transfer to a platter along with any vegetable or fruit skewers you may have made. Add some rice is you want. (A basic brown or white rice, tossed with macadamia nuts and cilantro, makes a perfect side; as does skewers of vegetables and/or fruit. If entertaining with this; I will do individual smaller skewers of tomatoes, peppers/onions, fruit, squash, etc; and, just let everyone help themselves to their favorites.)
Serve and ENJOY! ... Lightly warm up the reserved marinade in a small pot on the grill or stove; or, in the microwave. DO NOT let it come up to a boil, just warm it up slowly. Then serve on the side as a dip ... or you can you can drizzle it over the cooked shrimp (scallops). Don't forget to garnish with the scallions.
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