Another healthy and super easy recipe for the grill. Less than 200 calories per serving and over 20 grams of protein. 


This is a perfect shrimp & pineapple kabob for warm summer nights. It’ll remind you of something you’d find served at a Caribbean beachfront restaurant. 


Ingredients (makes 4 servings) 


1/2 cup light unsweetened coconut milk 

4-5 teaspoons Tabasco Original 

2 teaspoons soy sauce 

1/4 cup freshly squeezed orange juice 

1/4 cup freshly squeezed lime juice (2 limes) 

1 pound large shrimp (approx 32) peeled and deveined (fresh or frozen, thawed shrimp) 

1 cup pineapple chunksCanola oil 

Freshly chopped cilantro (skip if you prefer) 




Step 1- 


In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. While the shrimp are marinating, cut the pineapple chunks if needed.NOTE: if using wood skewers, soak in water for 15-30 minutes before grilling. 


Step 2- 


Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Place the shrimp and pineapple on the skewers, alternating pieces. 


Step 3- 


Lightly brush the grill with 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 3 minutes, brushing with the marinade again, until the shrimp are cooked through. Remove and garnish with cilantro. Serve immediately on rice or with vegetables.

Leave a comment

Please note, comments must be approved before they are published