Many thanks to ELAG Products GmbH for sponsoring this recipe.Grilled coconut-lime shrimp skewers are a great addition to any summer BBQ. The prawns are first marinated to infuse them with a subtle coconut flavor and then threaded on skewers together with with chunks of sweet, tropical-tasting pineapple. These crowd-pleasing prawn skewers are super easy to prepare, and literally take minutes on the grill.
Choosing shrimp for this recipe
Size – This recipe uses fresh, large shrimp (black tiger prawns). Large shrimp remain more juicy on the grill, so is the way to go. If using frozen shrimp, then make sure they are completely thawed before adding it to the marinade. I also prefer to use wild-caught prawns versus farmed, as I find the farmed variety shrink quite a bit.
Shell on versus peeled – Deveined shrimp with the shells on are the most flavorful, tender and moist, however are a little more work to eat. Therefore, I like to use peeled and deveined shrimp for this skewer recipe.
Tips for grilling w
I like to use metal skewers, however for shrimp wooden skewers actually are better as the shrimp stays more solidly in place, rather than spinning around. Just make sure you soak wooden skewers beforehand when grilling with a gas or coal BBQ. The other trick is to make sure all the ingredients are touching, this also helps keep everything in place when flipping over the shrimp skewers.
For the grilling, I like to use my electric glas ceramic indoor/outdoor grill from ELAG. It’s the perfect alternative to a standard BBQ as it can be used all year round, indoors and outdoors. Plus it is super easy to clean while still giving you the summer grilling flavor and experience.
How to adapt this shrimp skewers recipe
For the marinade, you could:
- Add a splash of Thai fish sauce
- Trade out the chilis for sirachi sauce
- Sweeten things up by adding a little coconut sugar
For the skewers, you could:
- Use pineapple and mango interchangeably — both are terrific with prawns
Choose a firm white fish instead of prawns (e.g. Ling, Steinbeißer, Kabeljau, Seeteufelfilets), cut into 2-3 cm cubes, and marinade for at least 20 minutes before threading on to skewers.
- Add some vegetables to the mix (e.g. zucchini, red pepper or green asparagus)
Looking for other BBQ recipes?
Try one of these favourites:
- Tandoori Chicken Kebabs with Mint-Yogurt Dip
- Grilled Char: Whole Grilled Fish
- Sweet Potato Veggie Burger
Grilled Coconut-Lime Shrimp Skewers with Pineapple
For the marinade:
- 1 stalk lemongrass, ends trimmed, quartered and cracked open with the flat side of a knife
- 1 shallot, diced
- 2 fresh red chilies thinly sliced (alternative 1/4 teaspoon crushed red pepper flakes)
- 3 thin slices of fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 x 200 ml can coconut milk
- Juice and zest of 2 organic limes
For the shrimp kabobs:
- 500 g large shrimp/tiger prawns, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 125 g pineapple chunks (ca. 2 cm)
- Heat resistant oil, for the grill
- Cilantro leaves
- Lime wedges
In a medium glass or ceramic bowl, combine the marinade ingredients (lemon grass, shallot, chili, ginger, garlic, salt, coconut milk, and lime zest and juice). Add the shrimp and toss until coated. Cover and place in the refrigerator to marinate for 1-2 hours (or up to 1 day), tossing occasionally.
Remove the shrimp from the marinade. Thread the shrimp onto a skewers, alternating with the pineapple (note: If using wooden skewers, soak in water for at least 30 minutes). If desired, reserve the marinade for brushing over the shrimp while it grills.
Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
Place the shrimp kabobs on the grill. Grill for 3 minutes, then turn and cook for an additional 2-3 minutes, until the shrimp have turned pink and are just cooked through.
Transfer to a serving plate and garnish with cilantro. Serve with extra lime wedges on the side.
This marinade is perfect for seafood and firm, white fish. Marinate at least 1 hour and up to 1 day, covered and chilled. The remaining marinade can be brushed over the fish or seafood as it grills, if desired.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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Many thanks to ELAG Products GmbH for sponsoring this recipe.