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Grilled Lemon-Herb Shrimp with Tropical Slaw and Coconut Rice Recipe

Grilled Lemon-Herb Shrimp with Tropical Slaw and Coconut Rice recipe

Stashcook

This is a yummy grilled shrimp dish with a tropical twist. The shrimp are marinated in lemon and herbs, then grilled to perfection. They're served with a sweet and tangy slaw made with fresh pineapple and a creamy dressing. Everything is paired with fluffy coconut rice. It's a fun meal that feels like a beach vacation!

Ingredients

5 cloves garlic, minced
1 bunch cilantro, chopped
1 cup basmati rice
2 limes, juiced
1 medium pineapple, diced
3/4 cup plain Greek yogurt
1 lb raw peeled shrimp, fresh or frozen
1 medium head green cabbage, shredded
1/4 cup shredded sweetened coconut
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
1 tablespoon honey mustard
3 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
1 teaspoon salt
1/4 cup water

Method

1
Soak 8-12 wooden skewers in water for at least 20 minutes to prevent burning.
2
Rinse basmati rice under cold water, then transfer to a saucepan. Add 1 3/4 cups water, 1/4 cup coconut, and 1/2 teaspoon salt. Bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let it stand, covered, for 5 minutes.
3
In a large bowl, combine minced garlic, chopped cilantro, lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to create the marinade.
4
Thaw shrimp if frozen, pat dry, and add to the marinade. Stir to coat and set aside for 10 minutes.
5
In another large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey mustard, and a pinch of salt to make the dressing.
6
Add diced pineapple and shredded cabbage to the dressing and toss to combine. Set the tropical slaw aside.
7
Preheat a grill pan or outdoor grill over medium-high heat.
8
Thread marinated shrimp onto the soaked skewers.
9
Grill shrimp skewers for about 3 minutes on each side or until they turn pink and are cooked through.
10
Fluff the coconut rice with a fork and divide among plates. Serve with a generous helping of tropical slaw and top with grilled shrimp skewers.

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