Hey everyone, it's Chef Ronnie Woo
and today we are making one of my favorite shrimp recipes:
my coconut milk,
marinated shrimp and pineapple skewers.
You guys are gonna love this.
All right, so let's dive right in.
So to a large mixing bowl we're gonna add
three quarter cups
of unsweetened, full fat coconut milk.
It's gonna be nice and creamy
and very fatty so you're not gonna have to
oil up these coconut skewers at all.
Next, we're gonna add about a quarter cup
of cilantro.
And just give it a really fine chop.
All right, we're gonna drop that
into the large bowl.
The next thing we're gonna do is add
one tablespoon of fish sauce.
This is gonna give it that
really delicious funk.
Round out some soy sauce.
Then we're gonna add about a tablespoon
of granulated sugar and you can use brown sugar,
you can use honey,
you can use maple syrup, anything,
we just wanna sweeten it up just a little bit.
And it's really gonna help caramelize the shrimp
on the grill.
And last but not least
we're gonna add four cloves of fresh garlic
and we're just gonna grade it into the mixture.
And one of my favorite hacks is actually
going to to the grocery store and finding
that frozen garlic that's been pre-grated,
it saves you so much time.
So if you can find those
stock up on those.
All right,
we have everything we need for the mix,
we're just gonna give it a whisk really quick.
It's gonna be nice and creamy as you can see.
All right, so the next thing we're gonna do is
we're gonna add one pound peeled and shelled shrimp.
Then we're gonna give that a quick mix.
And then what we're gonna do is pop this in the fridge
and let it marinate for about four hours
or overnight is even better.
So while the shrimp are marinating,
we're gonna cut up our pineapple.
So a lot of people ask me,
how do you cut up a whole pineapple?
It's super, super easy.
What you're gonna do is cut off the top part,
flip it and cut off the bottom part.
Next thing,
we're just gonna cut the pineapple in half.
So the next thing we're gonna do is cut that half in half,
right down the core.
You can eat it if you want to but it's super fibrous,
so we're just gonna cut that out like this.
We're gonna put that to the side
and then cut that out at an angle like this.
Put that to the side.
So now the core is removed.
Now, all we have left
is the sweet and juicy part.
I'm gonna cut this just down to the skin.
Then we're gonna take our knife
and just slice it off of that skin.
And then,
we have these perfect little pineapple chunks.
So now it's time to make our skewers.
If you're using bamboo skewers
what you want to do is soak them in water about
10, 15, 20 minutes before you use them,
'cause that's gonna help prevent them from burning
when they're on the grill.
If you're using metal skewers,
don't even worry about it, okay?
So,
we had our shrimp earlier, I had some pre-made,
what we're gonna do is skewer them now
and it's just pretty simple.
What we're gonna do is,
pop
shrimp
onto
the skewer.
We want to alternate
pineapple
to shrimp.
All right, so we have one shrimp skewer.
We're gonna keep doing these
until we use up all of our shrimp.
You'll probably get about
four to five skewers from this.
This recipe serves
two people.
You can always double it,
you can triple it.
Feel free to
make as many batches as you want.
All right, so let's start grilling these babies.
So what we're gonna do
is just pop them onto our grill.
So I'm using my portable grill
because this recipe also happens to be great
on the go.
It's great if you love tailgating
or you like going to the beach
and grilling on the beach.
Anything that's on the go,
this grill is awesome 'cause it's small,
it gets really hot,
it's gas powered,
so you can just kind of make
a really delicious barbecue meal
anywhere you are.
So what we're gonna do is grill our shrimp
two to three minutes,
then we're gonna give 'em a quick flip.
Oh yeah, that looks good.
All right, we're gonna cook those
for another two to three minutes
and in the meantime
we're gonna cut our lime.
I just like to cut off little cheeks
off the side of the lime,
I think it makes it easier to squeeze
and it just looks really nice.
All right, looks like these babies
are ready to plate.
Next thing we're gonna do
is just garnish it with some of that
chopped cilantro that we had from earlier.
Oh man, these look so delicious!
Okay, we're gonna take a little bit of that lime,
give it a squeeze.
Give it a taste test.
That sweet, juicy pineapple contrast with that
creamy, dreamy
coconut marinade and that succulent shrimp,
it is the perfect combination.
You guys are gonna love this recipe
and I cannot wait for you guys to try it.