Grilled Shrimps With Pineapple Salsa
Super refreshing dish for the summer! Easy to prepare and delicious! Coconut rice, colourful pineapple salsa and some Asian style grilled shrimps.
Servings: 4 people
Ingredients
The Coconut Rice
- 1 cup basmati rice (190 gr), soaked for 15 minutes and drained
- 1 cup coconut milk (250 ml)
- ⅔ cup water (160 ml)
- 2 thumb sized ginger , sliced
- ½ teaspoon salt
The Pineapple Salsa
- 2 cup diced pineapple (320 gr)
- 2 cup roma tomato , or around 5 tomatoes, peeled and seeds removed
- ½ cup chopped coriander (15 gr)
- 1 chili , chopped
- 1 lime juice
- 1 lime zest
- ½ red onion , diced
- salt and black pepper to taste
The Lime and Garlic Grilled Shrimps
- 1 lb shrimps (450 gr), peeled and deveined
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- ½ teaspoon chili flakes
- 2 garlic cloves , minced
- some skewers
Instructions
The Coconut Rice
- Using a casserole pan, add in all the ingredients. Bring it to a simmer on medium high heat. Cover the pan with a lid and reduce heat to medium low. Cook for 15 minutes or until the rice is fully cooked. Fluff the rice and it's ready.
The Pineapple Salsa
- Add all of the ingredients into a bowl and mix everything well. Chill in the fridge for 30 minutes before serving to let the flavours mix together.
The Lime and Garlic Grilled Shrimps
- Add all of the ingredients together and mix well. Then stick the shrimps on skewer sticks.
- Heat a grill pan on medium high heat with some oil. Grill the shrimps for a few minutes on each side until fully cooked. Serve together with coconut rice and pineapple salsa. Enjoy!