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

Name: Grilled Lemon-Herb Shrimp with Tropical Slaw and Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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

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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

Soak 8-12 wooden skewers in water for at least 20 minutes to prevent burning.

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.

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.

Thaw shrimp if frozen, pat dry, and add to the marinade. Stir to coat and set aside for 10 minutes.

In another large bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey mustard, and a pinch of salt to make the dressing.

Add diced pineapple and shredded cabbage to the dressing and toss to combine. Set the tropical slaw aside.

Preheat a grill pan or outdoor grill over medium-high heat.

Thread marinated shrimp onto the soaked skewers.

Grill shrimp skewers for about 3 minutes on each side or until they turn pink and are cooked through.

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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