Grilled Shrimp And Pineapple Recipe

Shrimp and Pineapple Kabobs: This SIX ingredient dinner is healthy, simple, perfect for summer, and inspired by Hawaii. It is also gluten-free friendly, low carb, and low fat. Sweet grilled shrimp and pineapple are put in a marinade and tossed on the grill to create these amazing pineapple shrimp skewers.

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.

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Grilled Pineapple and Shrimp ūüĒó

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.

Total: 0 25min0

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 150, Fat 8g, Saturated Fat 2g, Carbohydrate 12g, Fiber 1g, Sugar 8g, Protein 8g, Cholesterol 71mg, Sodium 348mg

Ingredients:

  • 12 jumbo shrimp (16/20 size), peeled¬†with¬†tail-on (about 12¬†ounces)
  • 1¬†teaspoon¬†finely chopped garlic¬†
  • 1¬†teaspoon¬†finely chopped shallot¬†
  • 1¬†teaspoon¬†fresh lemon zest¬†
  • 1/2¬†teaspoon¬†ground coriander¬†
  • 1¬†teaspoon¬†olive oil¬†
  • Kosher salt¬†¬†
  • 1/2 pineapple,¬†peeled,¬†cored¬†and¬†sliced into 6 spears¬†
  • 2¬†tablespoons¬†chili oil¬†
  • 1/4 cup¬†coconut milk¬†
  • 1¬†teaspoon¬†honey¬†
  • Fresh mint leaves, for garnish¬†
  • Fresh basil leaves, for garnish

Instruction:

  1. Heat a grill or large grill pan to medium-high heat.
  2. 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.
  3. Using a pair of¬†12-inch¬†metal skewers, thread¬†6 of the¬†shrimp on both¬†the¬†tail and ‚Äúhead‚ÄĚ 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

FAQ

What is the best way to prepare shrimp to grill?

Place the skewers of shrimp on the hot side of the grill, brush with olive oil, season with kosher salt and freshly ground black pepper, and cook for 2 to 3 minutes per side or until the shrimp are just beginning to turn pink and opaque in the center.

How long should shrimp be grilled?

The shrimp should be grilled over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. When the shrimp is cooked, the outside should turn a nice pink color while the meat inside should be white and opaque.

How do you keep shrimp moist on the grill?

The secret to succulent grilled shrimp is full-fat yogurt; its acidity gently tenderizes the shrimp before grilling and serves as an effective vehicle for seasoning it with fresh herbs, garlic, and lemon juice; while the fat from the yogurt prevents the shrimp from drying out on the grill.

How does Bobby Flay grill shrimp?

The secret to succulent grilled shrimp is full-fat yogurt; its acidity gently tenderizes the shrimp before grilling and serves as an effective vehicle for seasoning it with fresh herbs, garlic, and lemon juice; while the fat from the yogurt prevents the shrimp from drying out on the grill.

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