COOK IT.
Bring the Green Mountain Grill to 400 degrees.
First combine the rice, coconut milk, sugar, salt, and water. Bring to a boil and let it simmer for approx. 20 minutes, or until all the liquid is absorbed.
Once the grill is at 400 put on the pineapple, red peppers, and coconut. We made an aluminum platter help the coconut toast. The green onions should get some grill time too but we recommend bringing them in later, to avoid overcooking.
A few minutes after the veggies hit the grill, lay the shrimp across the GMG grill mat and place it on the grill. Let the veggies cook until they’ve developed nice char marks, the shrimp should have a bright pink color when you pull them, and the shredded coconut should be a nice golden brown.
Now for the sauce. Combine the coconut cream from the coconut milk with ginger, curry, sea salt, and sriracha.
Toss the shrimp in the marinade, then coat them in the toasted coconuts.
Drizzle extra marinade on top to enhance the flavor, and serve with a grilled lime for presentation.
Enjoy!