Polynesian Grilled Shrimp Recipes

CURRIED POLYNESIAN SHRIMP

Curried Polynesian Shrimp image

Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 24

Number Of Ingredients 6

Ingredients

1 pineapple (3 lb)
72 pitted small ripe olives
72 deveined peeled cooked medium shrimp
2 cups sour cream
1 1/2 tablespoons curry powder
1/4 teaspoon salt

Steps:

Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg

HAWAIIAN BEACH SHRIMP

Hawaiian Beach Shrimp image

This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!

Provided by Nancy LY

Categories Seafood Shellfish Shrimp

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon oyster sauce
1 cup mayonnaise
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
12 (10 inch) wooden skewers

Steps:

In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
Preheat a grill for medium-high heat. Soak skewers in water.
Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 6.8 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 25.3 g, SaturatedFat 4.7 g, Sodium 953.8 mg, Sugar 4.8 g

GRILLED POLYNESIAN SHRIMP

Grilled Polynesian Shrimp image

I love shrimp of every description! In this recipe, I've marinated jumbo shrimp in a Polynesian sauce that is just perfect with pineapple juice, soy sauce, ginger, garlic and brown sugar for several hours, then skewered it with green pepper and fresh pineapple chunks. The skewers only cook for 2 minutes on each side and the shrimp are succulent and full of incredible flavor! The green pepper and pineapple and charred and smokey! Very quick and easy, just make time to marinate. Delicious served over brown rice!

Provided by Ruth Guerri

Categories Shrimp

Time 14m

Yield 2-4

Number Of Ingredients 10

Ingredients

1½ lbs of large shrimp, deveined and shelled
½ cup of soy sauce
½ cup of pineapple juice
½ cup of brown sugar
3 cloves of garlic, minced
2 tsp of freshly grated ginger
1 Tbs of white vinegar or rice wine vinegar
dash of cayenne pepper or to taste
2 green or red peppers cut into chunks
1 fresh pineapple, cored, skinned and cut into chunks

Steps:

Start by marinating the shrimp, add the soy sauce, pineapple juice, brown sugar, garlic, ginger, vinegar, and cayenne pepper to a small saucepan over medium-high heat and cook until it comes to a boil, turn the heat off and let cool. Place the shrimp in a large shallow bowl and pour in the cooled marinade, cover and refrigerate for 2-5 hours. Remove the shrimp and return the marinade to a saucepan and boil again, this time for a few minutes. This is for basting and serving
Prepare your grill and skewer the shrimp, green pepper and pineapple. Stick the shrimp twice, through the head and the tail.
Grill for 2 minutes on each side, basting with the reserved marinade.
All done! Delicious over brown rice, drizzle on some of the reserved marinade, enjoy!

POLYNESIAN SHRIMP SALAD

Polynesian Shrimp Salad image

Wow! This is just beyond-belief delicious. I'm not a huge curry fan, but I'd make this again. This would be a great choice for a summer luncheon or picnic. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Elaine Carncross of Hilo, Hawaii.

Provided by AmyZoe

Categories Pasta Shells

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

20 ounces pineapple chunks (reserve juice)
2 teaspoons cornstarch
1/2-1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 lb medium shrimp (cooked, peeled, and deveined)
2 cups pasta shells, cooked
8 ounces sliced water chestnuts, drained
1/4 cup sweet red pepper, chopped

Steps:

Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
Bring to a boil and cook and stir 1 minute or until thickened.
Remove from the heat and cool to room temperature.
Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
Add dressing and toss to coat.
Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 244.4, Fat 6.2, SaturatedFat 1.7, Cholesterol 79.1, Sodium 440, Carbohydrate 36.1, Fiber 2.2, Sugar 12.7, Protein 11.7

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