Wednesday, July 17, 2013

Tropical Shrimp Skewers with Coconut Rice {Guest Post by Cindy's Recipes and Writings}

Today I welcome my friend Cindy from Cindy's Recipes and Writings to The Not So Cheesy. I cannot wait to give this dish a try. Thank you so much for making in a dairy free dish for all of us to enjoy :) Now please read own....Thank you, Cindy! 

I'm so exciting to be guest posting for Bea today! I met Bea through Sunday Supper and got to know her, her girls and their diet restrictions through her wonderful blog and recipes. I'm a professional cook and recipe developer. I work at a women's college where a lot of the girls have diet restrictions and I know it can be a challenge to offer variety on a daily basis.

I'd love if you stop by my blog sometime and say hello!

Hope you're having a great time, Bea!

Tropical Shrimp Skewers with Coconut Rice

These Tropical Shrimp Skewers are fast and easy and this creamy rice uses coconut milk. You'll never miss the dairy. Thread the skewers a few hours ahead to save time. If using bamboo skew
ers soak them in water 10 minutes before using on the grill to prevent fire. This sounds like a no brainer, but you would be surprised at how many people scorch their food or worse when skewers catch fire!


  •  1lb. large shrimp, peeled and deveined 
  •  1 cup pineapple chunks, cut in 1-inch pieces 
  •  1 cup cherry or grape tomatoes 
  •  1/2 red and/or green bell peppers, cut into 1-inch pieces 
  • 1/4 medium red onion cut into 1-inch pieces 
  •  1/2 cup orange juice
  •  1/2 cup brown sugar 
  •  1/4 tsp. salt 
  •  1 Tbsp. orange zest 
  •  1/4 cup toasted coconut Coconut Rice 
  •  1 cup rice 1 cup coconut milk 
  •  1 cup water 
  •  1 Tbsp. coconut oil 
  •  2 Tbsp. shredded baking coconut 
  •  Salt to taste 

 Combine rice, coconut milk, water, coconut, oil and salt in a saucepan. Bring to a boil, reduce heat and cook for 15 minutes or until tender. Check about halfway through to see if you need to add a little more water since the coconut milk tends to thicken fast when cooking. Keep warm until skewers are grilled. 

Make your glaze.
 In a 1-quart saucepan, combine orange juice, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling while stirring until sauce is reduced to about 1/2 the volume, approximately 10-12 minutes. Divide glaze into 2 equal portions. Reserve one portion as a condiment for cooked shrimp.

 Preheat grill to medium-high heat. Spray grill lightly with cooking spray.

 Thread skewer through thickest part of shrimp, alternate between tomato, pineapple and pepper and onion to fill skewer. Be careful not to overlap shrimp and vegetables.

 Place on grill and cook about 10 minutes, turning occasionally. Brush with glaze during the last few minutes of cooking time and cook until shrimp are opaque. Discard leftover cooking glaze used for grilling.

 Serve over rice or on the side. Sprinkle with orange zest and toasted coconut. Drizzle with reserved glaze if desired.


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