Combine the coconut milk, Frank’s hot sauce, soy sauce, lime juice, and orange juice in a bowl. Pour into a large Ziploc bag. Add the shrimp to the bag and toss to coat. Seal and place in the fridge to marinate for 1-2 hours.
Soak wooden skewers in water while the shrimp marinates.
Once the shrimp is done marinating, assemble the skewers. Add 1-2 pieces of pineapple, 1 piece of shrimp, 1-2 pieces of pineapple, 1 piece of shrimp, and end with 1-2 pieces of pineapple. Repeat until all shrimp has been used.
Preheat grill pan to medium-low heat. Brush olive oil over the top.
Add the shrimp skewers and cook 4-5 minutes per side or until cooked through. Serve hot with a side of rice.
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Combine the coconut milk, Frank’s hot sauce, soy sauce, lime juice, and orange juice in a bowl. Pour into a large Ziploc bag. Add the shrimp to the bag and toss to coat. Seal and place in the fridge to marinate for 1-2 hours.
Soak wooden skewers in water while the shrimp marinates.
Once the shrimp is done marinating, assemble the skewers. Add 1-2 pieces of pineapple, 1 piece of shrimp, 1-2 pieces of pineapple, 1 piece of shrimp, and end with 1-2 pieces of pineapple. Repeat until all shrimp has been used.
Preheat grill pan to medium-low heat. Brush olive oil over the top.
Add the shrimp skewers and cook 4-5 minutes per side or until cooked through. Serve hot with a side of rice.
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