Shrimp and prawns · 30 min
Grilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & Rice
- 30 min
- 2–6 servings
- 633 kcal / serving
Juicy grilled shrimp paired with a tangy coconut pineapple slaw and fluffy rice. The bright citrus and garlic marinade keeps weeknights simple and flavorful.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ cupjasmine rice
- ½lemon
- ½ smallpineapple
- ⅓ cupplain Greek yogurt
- ¾ lbraw peeled shrimp, fresh or frozen
- ½ small headred cabbage
- ⅛ cupshredded unsweetened coconut
- lemons
- pineapples
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ smallpineapple
- ½ small headred cabbage
- lemons
- pineapples
Dairy, eggs & chilled
- ⅓ cupplain Greek yogurt
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ½ cupjasmine rice
Spices & baking
- ⅛ cupshredded unsweetened coconut
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| lemon | ½ | 1 | 1 ½ |
| pineapple | ½ small | 1 small | |
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| shredded unsweetened coconut | ⅛ cup | ¼ cup | ⅓ cup |
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Soak wooden skewers in water if using them, or skip this step entirely.
- Rinse the rice until the water runs clear, then cook it with water and a pinch of salt in a small saucepan according to your usual method, until tender and all liquid is absorbed.
- Meanwhile, mince the garlic and chop the parsley leaves. Place them in a bowl and add the juice of half a lemon, plus oil, salt, and pepper; whisk to form a marinade.
- If using frozen shrimp, thaw briefly under cold running water, pat dry, then add to the marinade and toss to coat; let stand.
- In a separate bowl, whisk together yogurt, coconut, mayonnaise, vinegar, Dijon, and a pinch of salt to make the dressing; fold in diced pineapple.
- Shred the red cabbage, then toss it with the dressing and pineapple to make the slaw; set aside.
- Preheat a grill pan, grill or skillet over medium-high heat.
- Thread the shrimp onto skewers if using; otherwise, arrange the shrimp directly on the pan and cook until pink and opaque, about 5 minutes, turning as needed.
- Plate the dish by dividing the rice and slaw among bowls or plates, then top with the shrimp skewers and serve.
Two tips
- Make the slaw and dressing ahead and chill them; re-toss just before serving.
- If you lack coconut, simply omit it from the dressing and continue with the rest of the ingredients.
Nutrition per serving
- Calories
- 633 kcal
- Protein
- 35 g
- Carbs
- 71 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 1062 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.