Coconut Lime Glazed Sweet Chili Pineapple Shrimp

Get ready to transport your taste buds to paradise with this Coconut Lime Glazed Sweet Chili Pineapple Shrimp! This recipe perfectly balances sweet, spicy, and tangy flavors, creating a dish that’s both incredibly delicious and surprisingly easy to make. Juicy shrimp, succulent pineapple, and a creamy coconut-lime glaze come together in a symphony of tropical goodness. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, this recipe is sure to impress. It’s a vibrant and flavorful experience you won’t soon forget!

Ingredients You’ll Need

• 500g (1.1lb) Raw Shrimp, Peeled and Deveined: We’re using raw shrimp as the star of the show! Ensure they are fully peeled and deveined for optimal texture and flavor. Larger shrimp (21-25 count per pound) work best, as they hold up well to the cooking process.
• 1 Cup (240ml) Fresh Pineapple Chunks (About 1 Small Pineapple): Fresh pineapple is key to achieving that authentic tropical taste. Look for a pineapple that feels heavy for its size and has a sweet aroma. Cut into roughly 1-inch chunks for easy eating.
• 2 Tbsp (30ml) Sweet Chili Sauce (Halal-Certified): This provides the foundational sweet and spicy kick. Opt for a halal-certified brand to ensure it meets your dietary requirements. Adjust the amount to your preferred spice level.
• 1 Tbsp (15ml) Soy Sauce, Low Sodium: Low-sodium soy sauce adds umami and depth of flavor without overpowering the other ingredients. It helps balance the sweetness and spice.
• 1 tsp (5ml) Halal-Certified Fish Sauce: A little fish sauce goes a long way in adding a savory, complex flavor. Again, choose a halal-certified option.
• 1 Tbsp (15ml) Fresh Lime Juice: Freshly squeezed lime juice is essential for brightness and acidity. It cuts through the richness of the coconut milk and complements the pineapple beautifully.
• 1 tsp (5g) Grated Fresh Ginger: Fresh ginger adds a warm, zesty note. Grate it finely to release its aromatic oils.
• 1 Garlic Clove, Minced: Garlic provides a pungent aroma and savory flavor. Mince it finely to ensure it distributes evenly throughout the dish.
• 1 Tbsp (15ml) Vegetable Oil (e.g., Canola): A neutral-flavored oil like canola or vegetable oil is used for sautéing the shrimp and aromatics.
• ½ Cup (120ml) Full-Fat Coconut Milk: Full-fat coconut milk is crucial for creating a rich and creamy glaze. The higher fat content provides a luxurious texture.
• 1 Tbsp (15ml) Honey: Honey adds a touch of natural sweetness and helps to create a glossy glaze.
• 1 tsp (5ml) Lime Zest: Lime zest intensifies the citrusy flavor and adds a fragrant aroma. Use a microplane to zest the lime finely.
• 1 tsp (5g) Cornstarch Mixed with 2 tsp (10ml) Cold Water: This slurry acts as a thickening agent for the coconut-lime glaze, giving it a beautiful sheen.
• 2 Tbsp (15g) Toasted Coconut Flakes: Toasted coconut flakes add a delightful crunch and enhance the tropical flavor profile.
• 1 Tbsp (5g) Chopped Fresh Cilantro: Fresh cilantro provides a bright, herbaceous finish.
• Lime Wedges for Serving (Optional): A few lime wedges on the side allow diners to add an extra burst of citrus if desired.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Shrimp: Chicken breast cut into bite-sized pieces can be used as a substitute for shrimp.
• Pineapple: Mango or peaches can be used in place of pineapple for a different tropical twist.
• Sweet Chili Sauce: If you don’t have sweet chili sauce, you can make your own by combining chili garlic sauce, honey, and a touch of rice vinegar.
• Coconut Milk: If you prefer a lighter sauce, you can use light coconut milk, but the glaze won’t be as rich.

Step-by-Step Instructions for Coconut Lime Glazed Sweet Chili Pineapple Shrimp

1. Prepare the Shrimp: Begin by thoroughly patting the raw shrimp dry with paper towels. This is crucial for achieving a good sear and preventing them from steaming in the pan. Excess moisture will lower the pan temperature and result in less flavorful shrimp.
2. Make the Coconut Lime Glaze: In a small saucepan, combine the full-fat coconut milk, honey, and lime zest. Gently simmer over medium heat, stirring frequently. This allows the flavors to meld and the honey to dissolve completely.
3. Thicken the Glaze: Whisk in the cornstarch slurry (cornstarch mixed with cold water) into the simmering coconut milk mixture. Continue cooking for 1-2 minutes, whisking constantly, until the glaze thickens to a glossy consistency. Remove from heat and keep warm. The cornstarch acts as a thickening agent, creating a luxurious coating for the shrimp.
4. Sauté Aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the minced ginger and garlic. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. This step infuses the oil with essential flavors that will permeate the entire dish.
5. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and result in steamed, rather than seared, shrimp. Cook for 2 minutes on each side, or until they turn pink and opaque.
6. Combine with Pineapple and Sauce: Add the pineapple chunks, sweet chili sauce, soy sauce, fish sauce, and lime juice to the skillet. Toss everything together gently to coat the shrimp and pineapple evenly. Cook for another 2-3 minutes, allowing the sauce to reduce slightly and cling to the ingredients.
7. Glaze the Shrimp: Drizzle the prepared coconut lime glaze over the shrimp-pineapple mixture. Gently fold to ensure everything is coated in the glossy glaze. Let it heat through for 1 minute, allowing the flavors to meld and the glaze to become beautifully integrated.
8. Plate and Garnish: Transfer the dish to a serving plate. Use a spoon to create a thin, artistic swirl of any remaining glaze across the plate for visual appeal. Sprinkle generously with toasted coconut flakes and chopped fresh cilantro. Arrange a lime wedge on the side for an extra burst of freshness.
9. Serve Immediately: Serve the Coconut Lime Glazed Sweet Chili Pineapple Shrimp immediately while hot. This ensures the shrimp are tender, the pineapple is juicy, and the glaze is at its peak flavor.

Why This Glaze Works: The Science of Flavor

The magic of this recipe lies in the balance of sweet, spicy, and tangy flavors. The sweet chili sauce provides a foundational heat and sweetness, while the pineapple adds a tropical fruitiness. The coconut milk and honey contribute richness and a creamy texture, while the lime juice and zest cut through the sweetness with a bright acidity. Fish sauce, though used sparingly, adds a crucial umami depth that elevates the overall flavor profile. The cornstarch in the glaze creates a beautiful sheen and helps the sauce adhere to the shrimp and pineapple, ensuring every bite is bursting with flavor.

Selecting the Perfect Pineapple

Choosing a ripe pineapple is key to the success of this dish. Look for a pineapple that feels heavy for its size and has a fragrant aroma at the base. The leaves should pull out easily. Avoid pineapples that are bruised or have a fermented smell. If you can’t find a fresh pineapple, frozen pineapple chunks can be used, but be sure to thaw and drain them thoroughly before adding them to the skillet to prevent the sauce from becoming watery.

Adjusting the Spice Level

The heat level of this dish can be easily adjusted to your preference. If you prefer a milder flavor, use a mild sweet chili sauce or reduce the amount used. For those who enjoy more heat, you can add a pinch of red pepper flakes or use a spicier sweet chili sauce. Remember to taste as you go and adjust the seasoning accordingly.

Serving Suggestions & Side Dishes

Coconut Lime Glazed Sweet Chili Pineapple Shrimp is incredibly versatile and pairs well with a variety of side dishes. Consider serving it with fluffy jasmine rice to soak up the delicious sauce, or with a side of stir-fried vegetables for a complete and balanced meal. A fresh cucumber salad with a light vinaigrette also provides a refreshing contrast to the richness of the shrimp.

Frequently Asked Questions (FAQ)

• Can I use frozen shrimp? Yes, you can use frozen shrimp, but be sure to thaw it completely and pat it dry before cooking.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, but always check the labels of your soy sauce and sweet chili sauce to ensure they are gluten-free certified.
• Can I make this ahead of time? While the shrimp is best served immediately, you can prepare the coconut lime glaze ahead of time and store it in the refrigerator for up to 2 days.

This Coconut Lime Glazed Sweet Chili Pineapple Shrimp is a delightful explosion of flavors that will transport your taste buds to the tropics. It’s a quick and easy recipe that’s perfect for a weeknight dinner or a special occasion. Don’t forget to save this recipe to Pinterest for later!

Coconut Lime Glazed Sweet Chili Pineapple Shrimp

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mali
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Coconut Lime Glazed Sweet Chili Pineapple Shrimp delivers a vibrant blend of sweet, spicy, and tangy flavors. It’s a quick and easy recipe perfect for a weeknight meal or a special occasion.

---

Ingredients

Scale 1x2x3x

• 500g (1.1lb) Raw Shrimp, Peeled and Deveined
• 1 Cup (240ml) Fresh Pineapple Chunks
• 2 Tbsp (30ml) Sweet Chili Sauce
• 1 Tbsp (15ml) Low Sodium Soy Sauce
• 1 tsp (5ml) Halal-Certified Fish Sauce
• 1 Tbsp (15ml) Fresh Lime Juice
• 1 tsp (5g) Grated Fresh Ginger
• 1 Garlic Clove, Minced
• 1 Tbsp (15ml) Vegetable Oil
• ½ Cup (120ml) Full-Fat Coconut Milk
• 1 Tbsp (15ml) Honey
• 1 tsp (5ml) Lime Zest
• 1 tsp (5g) Cornstarch Mixed with 2 tsp (10ml) Cold Water
• 2 Tbsp (15g) Toasted Coconut Flakes
• 1 Tbsp (5g) Chopped Fresh Cilantro
• Lime Wedges (Optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Shrimp: Pat shrimp dry for a good sear.
2. Make Glaze: Simmer coconut milk, honey, and lime zest.
3. Thicken Glaze: Whisk in cornstarch slurry and cook until glossy.
4. Sauté Aromatics: Sauté ginger and garlic until fragrant.
5. Cook Shrimp: Sear shrimp until pink and opaque.
6. Combine & Cook: Toss shrimp, pineapple, sauce, and seasonings.
7. Glaze Shrimp: Drizzle with glaze and heat through.
8. Plate & Garnish: Serve with coconut flakes, cilantro, and lime.

Notes

For optimal flavor, use fresh pineapple and halal-certified ingredients. Adjust the sweet chili sauce to your preferred spice level.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Skillet
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 20 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg