Pineapple Coconut Shrimp
Makes 2 Servings
Macros: 357 cal, fat 10g, carbs 23g, protein 47g, fibre 3g
1 1/2 Garlic (cloves, minced)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Red Wine Vinegar
1 Tbsp Parsley (chopped)
1/4 tsp Sea Salt
454g Shrimp (raw, peeled and de veined)
2 cups Pineapple (diced into chunks)
1 Tbsp Unsweetened Coconut Flakes
6 Barbecue Skewers
In a large bowl, stir together the garlic, olive oil, red wine vinegar, parsley and sea salt. Mix well. Add shrimp and toss well to coat.
Preheat grill to medium heat.
Slide a shrimp onto a skewer, followed by a pineapple chunk. Repeat until all ingredients are used up.
Transfer skewers to the grill and cook for 3 to 4 minutes per side or until shrimp is pink. Remove from grill and sprinkle with coconut flakes. Serve over a bed of greens or with your favourite side dishes. Enjoy!
No Pineapple: Use sliced lemon instead.
Like it Spicy: Add cayenne pepper to the shrimp spice.