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Grilled shrimp in a tropical coconut and pineapple sweet chili sauce.
I have been seeing something called “banging shrimp” or “bang-bang shrimp” on pinterest which is essentially grilled shrimp coated in a mixture of sweet chili sauce and mayonnaise and it looked so good that I pinned it to try later. As I was thinking about making it I had an idea, why not swap out the mayonnaise for coconut cream which would be just as creamy as the mayo and add a tropical vibe to the shrimp! With the tropical theme going I could not resist adding some pineapple to the mix, since they go so well together, and I did so by making a pineapple sweet chili sauce. So the final recipe ended up being grilled shrimp coated in a mixture of coconut cream and pineapple sweet chili sauce and it is absolutely divine! Coconut and pineapple is an amazing flavour combo and it goes so well with grilled shrimp! Seriously, I gobbled up an entire batch and had to make a second one to photograph!
Irresistible grilled meat on a stick!
Grilled Coconut and Pineapple Sweet Chili Shrimp
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Grilled shrimp in a tropical coconut and pineapple sweet chili sauce.
ingredients
- 3 tablespoons coconut cream*
- 3 tablespoons pineapple sweet chili sauce**
- 1 teaspoon sriracha, or to taste
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 2 slices pineapple, cut into 1/2 inch pieces
For the coconut and pineapple sweet chili sauce:
For the grilled shrimp:
directions
- Mix everything.
- Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
- Brush the sauce onto the shrimp and enjoy!
For the coconut and pineapple sweet chili sauce:
For the grilled shrimp:
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Nutrition Facts: Calories 188, Fat 4g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 340mg, Carbs 14g (Fiber 2g, Sugars 9g), Protein 23g
Nutrition by: 
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Reader Interactions
Comments
Grilled coconut and pineapple?! You're killing me here! This looks amazing and so full of my favorite flavors!
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hannah frankel says This looks incredible!! I am a huge shrimp fan, especially in the summer, and I'm always looking for new ways to serve it. Adding this recipe to my list! XX
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- Heather Christo says
this is gorgeous! love the pineapple!
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- Gaby says
The pineapple and shrimp together looks amazing…and beautiful!!
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- Maria says
The sweet and Spicy combo sounds great and my boys will enjoy the shrimp!
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- Savita @ChefDeHome says
Kevin, swapping mayo with coconut cream is a very smart idea…. specially for person like me who can't eat mayo 🙂 and this shrimp looks absolutely delicious! *major drool*
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Love the sweetness in this sauce!
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- Anonymous says
what is the green garnish sprinkled on the skewer???
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- kevin says
Anonymous: The green garnish is lime zest.
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- Lexy says
This is an absolute must try recipe. Problem is I don't like coconut and saw where you switched mayo for the coconut cream. How much mayo would this recipe be to switch it back to mayo based? Thank you for all your recipe ideas. You are fantastic.
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- kevin says
Lexy: Use the same amount, 3 tablespoons of mayo instead of the coconut cream. Enjoy!
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- Beauty Follower says
Yummy! Perfect summer meal 🙂
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- Anonymous says
Confused about how much pineapple to puree with sweet chili sauce…?
This sounds great. Can't wait to try 🙂Reply
- . says
This was AMAZING. One of the best meals I've made in awhile. I used fresh pineapple which was great on the grill. Thanks so much for the recipe. We'll be making it again next week.
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- Anonymous says
Too sweet for my taste buds. any suggestions?
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- Annie says
Ok this recipe looks absolutely TO DIE FOR. Except not all of the family are shrimp eaters. Do you think if I substituted chicken instead of shrimp on some of the skewers it would still taste good???
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- jane says
great photos you might wanna
let people know to soak the skewersReply
- Anonymous says
Not sure which is killing me harder, this mouthwatering recipe, or the 32 ads my ad blocker has had to block.
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- Anonymous says
I made this and served it atop a trioolor quinoa accompanied by a peach avocado salsa and sprinkled toasted coconut on top of it all and drizzled with extra sauce and dabs of siracha. Delicious!
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- Dahling2 says
Made these for a shower I was hosting. Glad I did a test run. I am usually a big fan of Closet Cooking but this recipe…not so much! Sorry!
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- Caron's Beach House says
Oh yum. Definitely going to try this!
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- Janelle Graf says
I made this but, I made the sauce with 1cup of coconut cream 1 cup of sweet chili pineapple sauce then reserved half cup aside. Used the rest and marinated shrimp, scallops and pineapple chunks overnight. Skewered them up the next afternoon and grilled brushing with remaining sauce while grilling. Delicious!
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- Dang Thai says
Woooow…..So easy to do…I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !
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- HOKI368 says
yummy recipes
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- Virginia Watson says
Twenty two “reviews”–four people actually made the recipe. So for “you’re killing me” and “major drool” and “TO DIE FOR”—make the recipe and then review. No one cares what you think the recipe looks like. So tiresome.
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- Karen says
How much puree pineapple do I add to the store-bought chili sauce? And how much sauce???
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- kevin says
For this recipe I would simply mix 1 tablespoon of pineapple puree into 2 tablespoons of sweet chili sauce, giving you the 3 tablespoons used in the recipe. Enjoy!
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