Ingredients Weight Measure
Tiger shrimp, 21/25 ct., peeled, deveined and cooked 3 lbs.
Pineapple slices, canned, divided 18 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 8 Tbsp.
Lemon juice 6 Tbsp.
Cilantro, fresh, chopped 6 Tbsp.
Coconut flakes, divided 18 Tbsp.
Jasmine rice, uncooked 4-1/2 cups
Butter, divided 13 Tbsp.
Onion, medium dice 1-1/2 cups
Garlic, minced 6 Tbsp.
Green bell pepper, small dice 1-1/2 cups
Coconut milk 6 cups
Salt 3/4 tsp.
Granulated sugar 6 Tbsp.
Cilantro sprigs 12 ea.


  1. Remove tails from shrimp. Slice 6 of the pineapple slices into small chunks. In a large bowl, mix shrimp, pineapple chunks, 6 Tbsp. TABASCO® Chipotle Pepper Sauce, lemon juice, chopped cilantro and 6 Tbsp. coconut flakes. Refrigerate for 15 minutes.
  2. Cook jasmine rice in a rice cooker, or place rice in a medium saucepan with 9 cups water, bring to a boil, reduce to low and cover for 18-20 minutes until rice is tender.
  3. Drain shrimp and reserve marinade. Heat 6 oz. butter in a wok. Sauté onions, garlic and green pepper for 5 minutes. Add shrimp; sauté for another 5 minutes. Add reserved marinade and coconut milk. Bring to a boil and reduce to a simmer for about 15 minutes, or until slightly thickened. Add 2 Tbsp. TABASCO® Chipotle Pepper Sauce, salt and sugar. Sauce will be a little thin.
  4. Caramelize 12 pineapple slices in 1 Tbsp. butter. Toast 12 Tbsp. coconut. Coat pineapple slices in coconut and cut in half.
  5. To plate, place about 1 cup sauce, including about 7 shrimp, in each serving bowl. Place 3/4 cup jasmine rice in a smaller bowl on the side. Garnish with 1 cilantro sprig and 2 halves of a coconut-coated pineapple slice.

Yield: 12-20 servings