Coconut shrimp is a favorite at any barbecue, but it’s almost always loaded with sugar. This version is simpler to prepare, lower carb, and just as delicious. High in protein and MCTs—the main fat in coconut that is easily converted to energy rather than stored on your abs—this recipe will keep you on your diet without making you feel as though you’re missing out on flavor.

Grill Tip: If you don’t have metal skewers and are using wooden ones, soak them in water first to prevent them from smoking or catching fire on the grill.

Did you know? Pineapple contains bromelain, a natural anti-inflammatory that can help you recover from workouts.


  • 25 jumbo shrimp, shells removed
  • 25 fresh pineapple cubes
  • 2 tbsp liquid coconut oil
  • 2 tbsp shredded coconut


  1. Slide the shrimp onto skewers, placing a pineapple cube between each one.
  2. Brush the shrimp with coconut oil and sprinkle with shredded coconut.
  3. Place on a grill over high heat for 5 minutes, turning once.
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