Disclosure: This post is sponsored by Barleans which sent me their product to use for free. All opinions are my own and I only share products that I fully trust and feel like can be a part of a healthy lifestyle.
Buttery and flavorful shrimp mixed with the sweet, juicy tang of pineapple is the go-to simple summer dinner. In just 15 minutes you can have this dinner on the table. Perfect for a quick meal after a day at the lake this dinner can be made by even beginner cooks. Subbing coconut oil for the butter also keeps this meal dairy free for those on dietary restrictions.
Being landlocked in Missouri means that fresh seafood is usually just not an option. Fortunately, frozen shrimp that has been thawed works perfectly fine in this recipe. For all of us that aren’t lucky enough to live on a coast! And the grill is absolutely my favorite way to cook up shrimp. It’s such a fast cooking protein that you want to cook it somewhere where it can have a lot of heat and quickly so you don’t end up with the shrimp steaming.
Last year when my whole extended family went on vacation in Florida my mom bought at least 10 pounds of shrimp and my sister and I spent two hours peeling and deveining it. I feel like it took us a whole day for our hands to not smell like fish, but it was worth it. When working on creating this recipe I was definitely trying to recapture those beachy, lazy vacation day vibes and what is more tropical than pineapple?
I chose to use a fresh pineapple for this recipe because I don’t like paying extra to get it pre-chopped, but if you want to make this recipe even faster than you can definitely get it pre-sliced. If you aren’t sure how to properly dice a fresh pineapple you can learn how to here.
To keep this recipe dairy free, but still have that buttery decadent flavor I used Barleans Butter Flavored Coconut Oil. I am a butter fiend. Especially when it comes to seafood and this is nearly indistinguishable from the real thing. My husband and I were completely blown away. I am now using it on basically everything I’m making in the kitchen. Even if you don’t have dietary restrictions using this Butter Flavored Coconut Oil is so helpful because it’s smoke point is higher than real butter. I would be wary to use just butter on the grill for fear that it would burn at the high temperatures. But this coconut oil did just the trick.
This recipe was created for #CookoutWeek a celebration of some really awesome bloggers making delicious recipes that can all be created on the grill or served for a cookout. This is my first year participating and I’m so excited to be able to bring you all even more awesome summer recipes! To celebrate this years #CookoutWeek we are also hosting an awesome giveaway. Find out more about our sponsors and how to enter the giveaway here.
Perfect for a quick and easy summer dinner these shrimp and pineapple skewers come together in about 15 total. Sweet and decadent this dinner feels like you are cheating, but is totally healthy and dairy free!
- 1 Lbs Large Shrimp Shell-on
- 1 Pineapple Cubed
- 1/4 Cup Barlean's Butter Flavored Coconut Oil Melted
- 1 Tsp Ginger Ground
- 1 Tsp Parsley Dried
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Thaw shrimp under cool water if using frozen and chop the pineapple into equal sized cubes. If using wooden skewers place them in a bowl of cool water to soak at this time.
Melt your coconut oil if it is solid and mix in the ginger, parsley, salt, and pepper. Whisk to fully combine.
In a large, bowl toss the shrimp and pineapple with the coconut oil mixture to cover.
Alternate the shrimp and pineapple on the skewers pushing it through the largest part of the shrimp.
On a preheated grill over medium-high heat, cook the shrimp for 7 minute, flipping the skewers once about half way through the cooking until the shrimp are bright pink and lightly charred. Serve immediately.
I use shell-on shrimp for this recipe. If you would rather use peeled shrimp just reduce the cooking time by a minute or two so the shrimp do not overcook!