Grilled Coconut Shrimp with Pineapple Salsa

Some nutrition info provided.

I came across this recipe on the Internet when I was looking for something good for me. I was pleasantly surprised when it tasted so good too. This is definitely a keeper!!

1/2 cup lite coconut milk
2 Tbsp. lime juice
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated ginger root
1 Tbsp. brown sugar
20 lg. shrimp, peeled & deveined
3 c. cooking rice
4 metal or bamboo (soaked in water) skewers
rice
1 recipe Pineapple Salsa (recipe follows)

Combine the coconut milk, lime juice, soy sauce, ginger and sugar in a zip top baggie. Add the shrimp, toss to coat the shrimp and release any extra air in the bag. Refrigerate at least 30 minutes or overnight.

Pre-heat the grill to medium heat. Place 5 shrimp on skewers and grill until shrimp are done, about 3-4 minutes on each side.

To serve spoon some rice on each plate, remove the shrimp from the skewers and top with the pineapple salsa (recipe follows).

Pineapple Salsa
1 1/2 c. pineapple tidbits, drained
1 Serrano chili pepper, seeded & finely chopped
1 red bell pepper, seeded & diced
2 Tbsp. lime juice
salt to taste

Toss all ingredients together and refrigerate until ready to serve. This can be made in advance and stored in the refrigerator for up to 3 days.

329 calories; 3g. fat

Crispy Coconut Chicken Dippers

Serve these tasty chicken dippers with Wowee Maui Mustard.

4 boneless, skinless chicken breasts each cut into 4-6 (1 inch) strips
1 c. all-purpose flour
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3/4 c. lemon lime soda
2 c. sweetened flaked coconut
1 c. fine, dry breadcrumbs
vegetable oil
Wowee Maui Mustard

Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.

Pour oil to a depth of 2 inches in a deep skillet or dutch oven; heat to 350˚.

Fry chicken in batches 2 to 3 minutes or until golden brown. Drain on a wire rack over paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard. Makes about 4 servings.