Grilled Caribbean Spiced Shrimp with Pineapple-Coconut Rice

Elevate your meal with this delightful dish of Grilled Caribbean Spiced Shrimp served alongside Pineapple-Coconut Rice. The succulent shrimp are marinated in a blend of exotic spices that bring out the essence of the Caribbean, while the fluffy rice infused with sweet pineapple and creamy coconut perfectly balances the spice.

This dish is not only bursting with flavor, but it also offers a beautiful presentation, making it an ideal choice for both family dinners and special occasions. With quick prep and grill time, you can enjoy a taste of paradise right at home!

Grilled Caribbean Spiced Shrimp with Pineapple-Coconut Rice

Serves: 4 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 350 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup water
• 2 tbsp chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. In a bowl, combine olive oil, allspice, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.
2. Add the shrimp to the marinade, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
3. In a medium saucepan, combine jasmine rice, coconut milk, pineapple chunks, and water. Bring to a boil over medium heat.
4. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
5. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
6. Grill the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
7. Serve the grilled shrimp over the coconut-pineapple rice, garnished with fresh cilantro and lime wedges. Enjoy!

Notes

Storage: Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently. Substitution: Use quinoa or cauliflower rice for a lower carb option.

For optimal flavor, let the shrimp marinate for at least 30 minutes, but no longer than 2 hours to avoid a mushy texture. If you prefer a bit of heat, feel free to add more cayenne pepper or serve with a spicy dipping sauce.

The Pineapple-Coconut Rice can be made ahead of time and reheated before serving. You can substitute jasmine rice for basmati rice if desired. For a vegan alternative, replace shrimp with marinated tofu or jackfruit and grill until golden.