Spicy Shrimp with Grilled Pineapple

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Is it just me or do Mondays come around too quickly? Yikes. That weekend flew by! I guess things happen fast when you’re having fun! I got a lot of Easter fun packed into our weekend! The highlights had to have been the two Easter Egg Hunts my little one participated in! She LOVED it. I think searching for eggs will start becoming a regular everyday activity! Ha!

She definitely couldn’t resist the trampoline on a beautiful Easter Sunday! {Fixing her hair mid-air, no less!}

And, how could we forget…we said our good-byes to this guy for a little while.

*Sigh* The months will just fly by, right?

Until he arrives safe and sound at home in July, I have this blog {and an energetic 2 year old} to keep my busy. And for that I am grateful.

Ok, enough sad talk.

This recipe is easy, delicious and screams summer. I love all of these flavors combined. Coconut, pineapple, spicy shrimp….it doesn’t get much better in my book. Also, grilled pineapple is to die for. Amazingly good.  If you buy your shrimp de-veined and shelled, this comes together in no time whatsoever. 20-30 minutes tops. Start the grill, cook the rice, cut the pineapple, spice the shrimp, throw it on the grill to cook, stir coconut and almonds into the rice and dinner is served.

If I could give you one tip for this recipe it would be to buy the freshest shrimp you could. The fresher the shrimp the better it will taste. Easy as that.

Oh, and don’t overcook your shrimp!

That’s it! Crack out your grills! Spring {and Summer} is just around the corner!:)

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Spicy Shrimp with Grilled Pineapple

Spicy Shrimp with grilled pineapple and coconut rice pilaf recipe is easy, delicious and screams summer. Pair with a light salad and enjoy!

servings 4 Servings

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

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Ingredients

for the shrimp

• ▢ 1 pound raw shrimp any size, shelled & deveined, tails left on
• ▢ 1 healthy pinch allspice
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon chili powder
• ▢ 2 teaspoons sugar
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/4 teaspoon ground thyme
• ▢ 1/8 teaspoon cinnamon
• ▢ 1 teaspoon dried onion
• ▢ 1 teaspoon dried parsley
• ▢ 1/4 teaspoon curry powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper

For the pineapple-

• ▢ 1 ripe pineapple cut into chunks

For the rice-

• ▢ 2 tablespoons butter
• ▢ 1 cup white rice
• ▢ 2 cups chicken broth
• ▢ 1 bay leaf
• ▢ salt and pepper
• ▢ 1 tablespoon sugar
• ▢ 1/4 cup toasted sweetened coconut
• ▢ 1/4 cup toasted slivered almonds
• ▢ cilantro for garnish

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Instructions

For the shrimp:

• Mix all ingredients together into a bowl and stir shrimp to coat evenly. Cover with plastic wrap and refrigerate until ready to grill. To cook, place shrimp onto preheated hot grill. {If you have smaller shrimp, it might be easier to skewer them and grill them that way.} Cook shrimp about 2 minutes per side or until they turn pink and opaque. Remove from grill.

For the pineapple:

• Cut pineapple into large chunks. {You can also skewer the pineapple to make turning them easier.} Grill to your liking. {I like mine to have a few grill marks at least!} Remove from the grill.

For the rice:

• Melt butter in medium sized pot over medium-high heat. Stir in rice, bay leaf, salt and pepper until every grain is coated in butter. Stir and cook about 1 minute. Pour in chicken broth and sugar. Stir and cover. Bring to boil and then reduce to simmer until liquid has been completely absorbed. Remove from heat and stir in coconut and almonds. Serve warm.
• To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.

Nutrition

Calories: 544kcal | Carbohydrates: 79g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 301mg | Sodium: 1677mg | Potassium: 571mg | Fiber: 5g | Sugar: 30g | Vitamin A: 555IU | Vitamin C: 122mg | Calcium: 235mg | Iron: 4mg

Course: Dinner

Cuisine: American

Keyword: spicy shrimp