Pina Colada Shrimp
Recipe: #22827
February 08, 2016
Categories: Shrimp, Garlic, Asian, Fathers Day, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, , more
"This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist. If you plan to serve this with rice, try cooking the grains in coconut milk instead of water. I can see using my George Foreman grill or any outside grill to cook the shrimp. Cooking time does not include marinating time. I hope you enjoy! Cooking time does not include marinating time."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (589.7 g)
- Calories 336.1
- Total Fat - 15.2 g
- Saturated Fat - 12.2 g
- Cholesterol - 178.5 mg
- Sodium - 817.8 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 3.1 g
- Sugars - 10.8 g
- Protein - 22.2 g
- Calcium - 139.2 mg
- Iron - 1.6 mg
- Vitamin C - 111.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the shrimp and devein them under running water.
Step 2
In a medium bowl, combine all the remaining ingredients except the rice.
Step 3
Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
Step 4
Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
Step 5
Prepare a fire in a charcoal grill.
Step 6
When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
Step 7
Serve with steamed rice, if you like.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild, sweet smell.
- Be sure to use fresh limes for the best flavor. Avoid using bottled lime juice.
- Substitute almond milk for coconut milk: Almond milk is a great alternative to coconut milk as it is a plant-based milk that is low in calories and fat. It also has a slight nutty flavor that complements the other ingredients in the dish. The benefit of this substitution is that it is a healthier option than coconut milk, while still providing a nice flavor.
- Substitute orange juice for pineapple juice: Orange juice is a great substitution for pineapple juice in this recipe as it has a similar sweetness and acidity. The benefit of this substitution is that it is a more readily available ingredient and it provides a nice flavor balance to the other ingredients in the dish.
Tequila-Lime Shrimp Replace the rum with tequila and double the amount of lime juice. Grill the shrimp for 2-3 minutes on each side, or until they turn pink. Serve with steamed rice, if desired.
Fried Plantains: Fried Plantains are a delicious side dish that pairs perfectly with Pina Colada Shrimp. The sweetness of the plantains balances out the savory flavors of the shrimp and the coconut milk marinade. Plus, the plantains add a nice crunchy texture that contrasts nicely with the tender shrimp.
Coconut Rice: Coconut Rice is the perfect accompaniment to Pina Colada Shrimp. The creamy coconut flavor of the rice complements the sweetness of the shrimp and the coconut milk marinade, while the fluffy texture provides a nice contrast to the crunchy plantains. Plus, the rice is a great way to soak up all the delicious flavors of this dish!
FAQ
Q: How long should I marinate the shrimp?
A: The shrimp should be marinated for at least 1 hour but no more than 5 hours. Any longer and the lime juice will start to "cook" the shrimp.
Q: What type of shrimp should I use?
A: The best type of shrimp to use for marinating is raw, peeled, and deveined shrimp. You can also use frozen shrimp that has been thawed and drained.
2 Reviews
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Fun facts:
This recipe is a twist on the classic Pina Colada cocktail, which was famously popularized by Puerto Rican singer-songwriter Rupert Holmes in his 1979 hit single "Escape (The Pina Colada Song)."
The George Foreman Grill used in this recipe was invented by former heavyweight boxing champion George Foreman and introduced to the market in 1994. It quickly became a popular kitchen appliance for its ease of use and ability to cook food quickly and evenly.