Grilled Shrimp Skewers with Coconut Rice
Jun 26, 2012 by Julie
This dish is a favorite summertime meal in our house. It’s something that the kids get excited about! So that makes me EXCITED to make it!
You will need:
2 pounds of shrimp
2 cups of fresh cubed pineapple
1 red pepper cut into 2 inch pieces
1 red onion cut into 2 inch pieces
1 container of baby bella mushrooms
1 cup of coconut milk
1 cup of water
1 tsp of garlic powder
2 tbs of butter
2 cups of uncooked minute rice
1 bottle of Asian style dressing (I like Kraft Lite Asian Sesame)
salt and pepper
10-15 metal skewers( you can use bamboo skewers, just make sure to presoak them hours before)
Instructions:
To ensure even cooking I do 2 to 3 skewers per veggie, fruit and shrimp. Putting them on the skewer together looks pretty but it’s not practical to cook everything evenly. Make your veggie and fruit skewers first. 2 pepper, 2 onion, 2 pineapple, and 2 mushroom. Set them aside and pour some of the dressing over the fruit and veggie skewers. Sprinkle lightly with salt and pepper.
Spray your clean grill with cooking spray. Heat your grill.
Put your clean, deveined shrimp on the remaining skewers sideways (put the skewer through the front and tail of the shrimp) for easy cooking. Pour the remainder of the dressing over the shrimp and sprinkle lightly with S &P, put them in the fridge.
Place your fruit and veggie skewers on the grill.
While they are cooking heat the water and coconut milk. Add 2tbls of butter, salt, pepper and garlic powder to the liquid. When it comes to a boil add the rice, stir and cover.
Turn your veggie skewers frequently until they have lots of beautiful grill marks. Take them off the grill and slide each skewer full of fruit and veggies into a beautiful large bowl.
Put the shrimp on the grill and turn each minute until they are pink and ready to eat. Slide them off of their skewers and into the large bowl with the veggies. Give them a toss and push them to one side. Pile the cooked rice on the other side of the bowl. It makes for a beautiful family style presentation.
The prep for this meal can be made in the morning. You can make it a day ahead if you decide to make it with chicken or beef. I’m telling you, it it super delicious and very easy!!
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With 6 young kids between us, we are trying to manage the demands of home and motherhood, and start a catering business- Valley Girls Gourmet. Here we share some of our recipes, tips for the busy mom, tricks for decorating on a dime, and hopefully a few laughs, too. 