Coconut Pineapple Shrimp Skewers
This recipe is sponsored by Tabasco. Their Original Red Sauce is the somethin’ somethin’ that makes these shrimp skewers impossible to resist!
This sweet, lightly spicy, and citrusy recipe for Coconut Pineapple Shrimp Skewers was inspired by my recent trip to Louisiana. I spent three days on a tiny island off of the mainland, where I saw baby alligators, rode in a swamp boat, and visited pepper fields. I also ate an embarrassing amount of seafood, though it seems I didn’t get my fill—I’ve made these grilled shrimp kabobs three times in the last week!
The magic of these easy skewers is in the shrimp marinade. It’s only five ingredients but packs a wallop of flavor:
#1. Cool, creamy coconut milk: To make the shrimp extra juicy and balance the heat from magic Ingredient #5.
#2. & #3. Fresh lime juice and fresh orange juice: To turn the shrimp kabobs into summer gold on a skewer.
#4. Soy sauce: To provide essential saltiness, balance the sweetness of the pineapple, and add complexity.
#5. Tabasco Original Red Sauce: To be the somethin’ somethin’. Tabasco adds the right amount of heat to unite the rest of the ingredients, and its spice will cause you to reach for “just one more” shrimp skewer three times in a row.
I will warn you: these Coconut Pineapple Shrimp are habit forming. They deftly combine salty-sweet flavors, and the Tabasco spice is subtle. It won’t burn your mouth and slow you down, but as you devour shrimp skewer after shrimp skewer, you will slowly begin to realize that it was the Tabasco’s kick that kept you munching all along. (For another habit forming spicy appetizer, check out these Shrimp Guacamole Bites!)
Tabasco Sauce has been a fixture on my family table my whole life. My Grammy sets out a bottle at our fancy Christmas Eve dinner, and I’m currently addicted to the Chipotle Pepper variety (try it on omelettes, grilled cheese, everything). When Tabasco invited me to Louisiana see how the famous sauce is made, I knew I had to go. I headed south to Avery Island, where the Tabasco factory and many of its pepper fields are located.
So much about Tabasco’s production and company history surprised and impressed me. Tabasco Original Red Sauce has been made the exact same way since Edmund McIlhenny invented it in 1868. Today, the company is still family owned, and the Tabasco factory is located on the original company site. I visited the fields where the peppers are grown, tasted the contents of the bourbon barrels where the peppers are aged for three years before being turned into Tabasco Sauce, watched thousands and thousands of bottles whiz by on the production line, and, best of all, met the fantastic individuals—many of whom were second-and-third-generation Tabasco employees—behind this iconic product.
I’ve visited quite a few production facilities, and the process often feels impersonal and detached. Not at Tabasco—everyone we met demonstrated a genuine enthusiasm for the product and a commitment (dare I say obsessiveness?) to its quality. At dinner one night, I sat next to a man who casually referred to himself as “a numbers guy.” I found out the next morning that he was Tabasco’s CFO.
Humility and hospitality were two themes we encountered at every stop of our trip, and I hope these Grilled Pineapple Shrimp Skewers represent that sentiment well. These grilled shrimp kabobs delight without overwhelming, won’t monopolize your evening (they cook in fewer than 5 minutes), and are an ideal recipe to share with family and friends.
I intended these Pineapple Shrimp Skewers as an appetizer for four, but you can easily turn the recipe into a dinner for two, with a green salad or grilled veggies alongside it. (Another shrimp dinner tip: this Garlic Shrimp with Quinoa or this Skinny Cajun Shrimp and Grits!) If you prefer more heat, feel free to up the amount of Tabasco in the shrimp marinade, or follow my Grammy’s lead and set the bottle on the table for guests to sprinkle on as many dashes as they dare.
Tools I used to make this recipe:
- Double prong grill skewers (this is what we use the most often). I used simple wood skewers for the photos.
- Non-slip mixing bowl (for marinating the shrimp).
Coconut Pineapple Shrimp Skewers
- 1/2 cup light coconut milk*
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice — from about 2 large limes
- 1 pound large shrimp — 31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 3/4 pound pineapple chunks — 1 inch-cut
- Canola oil — for grilling
- Freshly chopped cilantro and/or green onion — for serving
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
Nutrition InformationAmount per serving (1(of 4)) — Calories: 165, Fat: 2g, Sodium: 597mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 7g, Protein: 24g
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I am proud to be a part of the #TABASCOTastemakers blogger group and am sharing this post in partnership with Tabasco. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!
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