What could be better than crystal clear blue skies, swaying palm trees and a pina colada in hand? Umm, nothing! Living in Florida I get the gorgeous weather all year long but I really enjoy a pina colada the most when I head to my favorite vacation spot, Key West. And when I think of Key West I think of Key West pinks, aka shrimp, which is what inspired me to create this yummy recipe for Pina Colada Shrimp.
Now the proper way to make this recipe is to whip up a double batch of pina coladas and use part of the mixture for your marinade. I know, good excuse, right?! And if you want your pina colada to be decked out properly you’ve got to add a slice of pineapple. Ah, then since we have a pineapple at our disposal, why not add a little more island flavor to the meal and whip up a side of pineapple salsa. Now, close your eyes and you can almost feel the soft ocean breeze, smell the salt in the air and feel the sand between your toes. Now that’s what I’m talkin’ about!
The recipe is pretty simple and a great meal to fix when the temperatures are high. It keeps the kitchen cool and the clean up minimal. I served mine with a side of coconut rice, grilled corn on the cob and, of course, a pina colada.
Hope you enjoy!
Ingredients
- 1 lb. large or jumbo shrimp, shells split & deveined
- 1/4 cup rum
- 1 lime, juiced or 2 Tablespoons lime juice
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 2 Tablespoons cilantro, chopped
- 1 clove garlic, minced
- 1 cup pineapple, diced
- 1/2 red onion, diced
- 1/4 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 2 Tablespoons rum
- Pinch of sea salt
Instructions
- Place shrimp in a large resealable plastic bag. Pour in all ingredients for marinade and seal bag. Place in refrigerator for at least 1 hour.
- If you are going to use wooden skewers, place them in a dish of water and let them soak for 30 minutes.
- While shrimp is marinating, mix all ingredients for salsa, cover and place in refrigerator. The longer the ingredients sit together the more the flavors will blend.
- When you are ready to eat, preheat grill to high. Place 3-4 shrimp on each skewer and grill 2- 3 minutes per side depending on size.
- Serve immediately on a bed of coconut rice with pineapple salsa on the side.
What is your favorite meal that reminds you of being on vacation?
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