SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:
I love grilling and I love seafood. When you're ready to spice up your grilling game make sure to try my Grilled Shrimp and Pineapple Skewers with a sweet chili sauce. They'll be the hit of your next get together!
Provided by Chef Dennis Littley
Categories Entree
Time 25m
Number Of Ingredients 10
Steps:
- If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
- Preheat a grill over medium heat (350º-400ºF)
- Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
- Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
- Brush skewers with half the marinade and let sit for 5 minutes.
- Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.
Nutrition Facts : Calories 182 kcal, Carbohydrate 30 g, Protein 12 g, Fat 1 g, Cholesterol 142 mg, Sodium 1013 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
BUTTERY PINEAPPLE GRILLED SHRIMP
Perfect for a quick and easy summer dinner these shrimp and pineapple skewers come together in about 15 total. Sweet and decadent this dinner feels like you are cheating, but is totally healthy and dairy free!
Provided by Hayley
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Thaw shrimp under cool water if using frozen and chop the pineapple into equal sized cubes. If using wooden skewers place them in a bowl of cool water to soak at this time.
- Melt your coconut oil if it is solid and mix in the ginger, parsley, salt, and pepper. Whisk to fully combine.
- In a large, bowl toss the shrimp and pineapple with the coconut oil mixture to cover.
- Alternate the shrimp and pineapple on the skewers pushing it through the largest part of the shrimp.
- On a preheated grill over medium-high heat, cook the shrimp for 7 minute, flipping the skewers once about half way through the cooking until the shrimp are bright pink and lightly charred. Serve immediately.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
ISLAND DREAM GRILLED SHRIMP + PINEAPPLE BOWLS RECIPE
Island Dream Grilled Shrimp + Pineapple Bowls Recipe
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Yield 4
Number Of Ingredients 22
Steps:
- Soak your wooden skewers in water for at least 30 minutes, so they don't burn on the grill.
- To make your marinade; in a medium bowl add fresh pineapple juice, coconut aminos, vinegar, ketchup, honey, ginger, garlic, chili flakes, and sesame oil. Whisk well.
- Reserve 1/2 cup of this marinade (set aside for serving, untouched by the raw shrimp) then add the rest into a large glass bowl or ziplock together with the shrimp. Seal then shake or stir to combine well. Refrigerate to marinate the shrimp for 20-30 minutes.
- Preheat your grill pan or an outdoor grill over medium heat. Skew the marinated shrimp onto skewers as shown.
- Grill your shrimp over medium-high heat for 2 - 3 minutes on each side.
- Meanwhile, drizzle or spray the bell pepper and pineapple with avocado oil or coconut oil. Sprinkle the bell pepper with smoked paprika, sea salt, and pepper.
- On the same preheated grill, grill your bell peppers & pineapple for 2 - 3 minutes on each side, or until nicely charred and heated through.
- To assemble your bowls, divide the cooked brown rice or cauliflower rice equally into 4 serving bowls. Top with the grilled bell peppers and pineapple. Serve with your shrimp skewers as shown.
- Garnish with fresh cilantro and lime wedges and serve with the remaining (reserved - untouched) marinade sauce.
- Enjoy!
GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS
These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g
GRILLED SHRIMP SKEWERS WITH PINEAPPLE-CORN RELISH
Categories Appetizer Marinate Backyard BBQ Pineapple Seafood Shrimp Corn Summer Grill/Barbecue Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For marinade:
- Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
- For relish:
- Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.
TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY
Here's what you need: pineapple, garlic, chili sauce, water, rice wine vinegar, salt, coconut cream, lime, limes, pineapple, de-veined and peeled shrimp, water, cornstarch, wooden skewer
Provided by Kahnita Wilkerson
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place wooden skewers in a bowl of water to soak for at least 10 minutes.
- Puree the pineapple, garlic, chili sauce, and water in a food processor.
- Heat a pan over medium heat, and add the pureed sauce mixture.
- Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
- Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
- Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
- Skewer the pineapple and shrimp, then brush sauce on both sides.
- Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
- Sprinkle finished skewers with lime zest and serve with remaining sauce.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Susan Springob
Categories Appetizer Quick & Easy Low Cal Pineapple Shrimp Summer Grill/Barbecue Bon Appétit South Carolina Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
- Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
- Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.
GRILLED SHRIMP AND PINEAPPLE KABOBS
Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.
Provided by gailanng
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
- If skewers are wooden, pre-soak approximately 30 minutes.
- Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
- Peel and devein shrimp.
- Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
- Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
- Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
- Serve kabobs with rice and boiled marmalade-soy sauce mixture.
GRILLED PINEAPPLE AND SHRIMP
One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill or large grill pan to medium-high heat.
- Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
- Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
- Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
- Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
- Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.
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