Grilled Shrimp And Pineapple Skewers, With A Warm Coconut “Cocktail” Sauce!

Back in 2013, 37 Cooks started a group discussion about coconut oil. We realized we all had quite a bit to learn about coconut oil and many of the other coconut based products available. We had the opportunity to work with products from Tropical Traditions. We began experimenting and ultimately conquering our fear of cooking with coconut. When I received my jar of Tropical Traditions Coconut Cream Concentrate, I stared at it for several days before I had the courage to remove the lid and sample the coconut cream. I was amazed at the delightful flavor! My immediate thought was to stick with a “Tropical” themed recipe. What pairs well with coconut? Pineapple! I can’t resist grilled shrimp in the summer, so it was an easy decision once I realized how versatile the coconut cream could be. I am confident once you try this delicious recipe for grilled shrimp, you will be ready to start your own coconut journey.

Grilled Shrimp And Pineapple Skewers, With A Warm Coconut “Cocktail” Sauce!

By Susan Ritchie-Hubbard

1 1/2 pounds jumbo shrimp, peeled and deveined, tail on

1 fresh pineapple peeled, cored and cut into at least 1” chunks (reserving any juice)

1/3 cup Tropical Traditions Coconut Cream Concentrate (with a very rich coconut flavor, 1/3 cup is plenty!)

1/4 cup sour cream

1/4 cup good quality mayonnaise

1 Tablespoon sambal oelek

3 Tablespoons pineapple juice (I had enough pineapple juice from preparing the pineapple, but store bought is fine)

1/2 teaspoon sea salt

Metal or bamboo skewers (If using bamboo skewers, soak them in water for at least 30 minutes prior to grilling)

For the warm coconut cream cocktail sauce:

The coconut cream concentrate is just that. Concentrated! I warmed the coconut cream slightly on a low temperature in the microwave. Microwaves vary, but I did 20 seconds at 50% power. This resulted in a creamy consistency. Combine the coconut cream, sour cream, mayonnaise, sambal oelek, pineapple juice and sea salt in a bowl. It will solidify somewhat because of the coconut cream. Cover and refrigerate until you are ready to serve. This sweet and spicy cocktail sauce beautifully showcases the fresh, intense flavor of the coconut cream concentrate!

For the grilled shrimp:

Preheat the grill to high. Medium-high if you have WeberQ. Grilling at a high temperature helps caramelize the pineapple and gives the shrimp a very flavorful char. Alternate the shrimp and pineapple chunks on the skewers (I had enough pineapple to make an additional pineapple skewer). Grill the skewers until the shrimp are barely opaque, approximately 1-2 minutes per side. Transfer the shrimp and pineapple skewers to a clean plate and loosely cover with foil. Gently heat the coconut cream cocktail sauce in a small saucepan (over medium low heat) or in the microwave (at 50 % power), until it melts into a creamy sauce. If using the microwave, stir the coconut cream sauce every 30 seconds.

To serve:

Remove the shrimp and pineapple chucks from the skewers and arrange on a serving plate. (I happened to have some small bamboo cocktail picks, so I put 1 shrimp and 1 pineapple chunk on each pick.) Drizzle the coconut cream cocktail sauce over the shrimp and pineapple. If desired, garnish with additional chopped pineapple. Enjoy!