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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.

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