Name: Grilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups jasmine rice; 1 ½ lemons; 1 ½ small pineapples; 1 cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ small heads red cabbage; ⅓ cup shredded unsweetened coconut; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt

Grilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & RiceGrilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ cups jasmine rice

1 ½ lemons

1 ½ small pineapples

1 cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ small heads red cabbage

⅓ cup shredded unsweetened coconut

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.

Juice lemons into the bowl, then add oil, salt, and pepper; whisk to combine the marinade.

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Add to the bowl with the marinade, stir to combine, and set aside.

Place yogurt, coconut, mayo, vinegar, Dijon, and salt in another large bowl; whisk to combine the dressing.

Cut off skin from each pineapple; quarter, core, and small dice. Add to the bowl with the dressing.

Halve each cabbage lengthwise, cut out the core, and slice crosswise into thin (shred-like) strips. Add to the bowl, stir to combine the slaw, and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, thread shrimp onto skewers. Alternatively, you can cook the shrimp directly on the pan without using skewers.

Once the pan is hot, working in batches if necessary, add skewers; grill, turning occasionally, until shrimp are cooked through, about 5 minutes. Remove from heat.

To serve, divide rice and slaw between plates; top with shrimp skewers and enjoy!

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